Delicious and savory with complex flavors--not to mention easy to make! Simply marinate, throw into an oven safe dish then pop it into the oven for 15 minutes.
Ingredients:
chicken thighs/drumsticks (1-2 lbs) (I use chicken with skin, but either way works!)
coconut amino (1 tsp)
soy sauce (use gluten free soy sauce to make this gluten free) (7 tsp)
olive oil (3 tbsp)
white vinegar (4 tbsp)
water 1.5 cups
bay leaves (3)
ginger (fresh if you have it!) 2 tsp
garlic (at least 5, crushed keep skin on....i also tend to use more because it's SO yummy!!)
brown sugar 1 tsp
1. In a container or sealed bag marinate the chicken in everything BUT the oil, bay leaves, and sugar for at least 30 minutes or up to 24 hours. Â
2. Use the oil to coat a pan to sear the chicken. Brown the chicken on all sides and if it has skin, crisp the skin a bit. Â
3. Put the chicken and all the marinade into an oven and stove safe dish. Add the bay leaves. Bring up to a boil then turn down and simmer for 30 min with the lid ajar. Â
4. Preheat the oven to 400. Sprinkle the brown sugar over the top of the chicken and place dish in the oven for 15 min. Don't stir. This crisps up the skin of the chicken and bakes the sugar into the marinade and skin--it makes the flavors a bit more complex and mellows out the vinegar.Â
Take out dish and serve over rice. French peas or brussels sprouts make for a great side.
If you have an allergy to soy you can substitute 8 tsp of coconut amino instead of the soy sauce and add a few chili peppers. It makes for a slightly different, yet delicious dish!
