Crispy Skin Chicken With Honey Garlic Sauce

🧂 Ingredients

• 1 small dollop coconut oil
• 4 chicken thighs

  with skin on
• 2/3 teaspoon sea salt
• 2/3 teaspoon white pepper
• 1 medium brown onion

  finely diced
• 1/2 long red chilli

  finely diced
• 1 medium carrot

  thinly sliced
• 1 stick celery

  sliced
• 1/2 red pepper

  sliced
• thumb size piece of ginger

  finely diced
• 2 cloves garlic

  finely diced
• 2 teaspoons honey
• 1 tablespoon fish sauce
• 3 tablespoons Tamari
• 1 tablespoon Chinese wine

  optional
• 1 teaspoon sesame oil
• 1/3 cup water
• 1 tablespoon lime or lemon juice

Instructions

• 1 Leave the chicken thighs out of the fridge for at least 10-15 minutes to bring
  to room temperature. Season with white pepper and sea salt on both sides.
• 2 Place a large frying pan over low heat. Melt a small dollop of coconut oil and
  add the chicken breasts, skin side down. Cook on low heat for 3 minutes. Then
  turn the heat up to medium and cook for 4 minutes (still skin side down).
  Finally turn the heat up to medium-high and cook for a further 6 minutes, until
  crispy and golden brown.
• 3 Then turn the thighs over and cook for 4-5 minutes on the flesh side.
• 4 While they are cooking, move the chicken thighs to the side of the frying pan to
  make some space for the vegetables. If the frying pan is not big enough, you can
  prepare the vegetables and the sauce in a separate pan (just pour in some of the
  chicken fat from the other pan). Add the onion and chilli and stir through the
  rendered out chicken fat for a minute.
• 5 Then, add the celery, carrot, red pepper and ginger. Stir and cook for 1 minute.
  Next, add the garlic, stir through and pour in the sauce ingredients. Stir
  through and cook for a minute; you can scoop some of it over the chicken now.
  The sauce should caramelise slightly while over heat.
• 6 Serve with a side of cauliflower rice (or regular rice if you wish).
• 7 Stir through.

Nutrition Info