That is the exact amount of ingredients in this dinner dish…seriously.
Michelle Tam, who wrote the new cookbook Nom Nom Paleo. Let’s Go!, stopped by Tonia’s Kitchen to talk about her
delicious…and extremely easy to make chicken that’s almost like fried chicken,
but much, much healthier. Michelle told Tonia she starts with chicken thighs,
and the second ingredient is pretty up to you. She goes as complex as her
special Magic Mushroom Powder, down to just simple kosher salt. Michelle says
it’s a recipe your kids will love! You will too.
· ¾ cup coconut aminos
· ¼ cup honey
· 2 tablespoons Tabasco sauce
or paleo-friendly pepper sauce
· 2 teaspoons Diamond Crystal
kosher salt
· 3 large garlic cloves, minced
· 3 pounds chicken thighs
· 1 tablespoon toasted sesame
seeds
Method:
1. Preheat the oven to 400°F on
convection mode or 425°F on regular mode with the rack in the middle.
2. In a measuring cup, whisk
together the coconut aminos, honey, Tabasco sauce, salt, and garlic.
3. Toss the chicken thighs into
a large bowl and pour about ½ cup of the spicy marinade on top. Set aside the
remaining sauce.
4. Toss the chicken well.
Marinate the thighs for 30 minutes or up to a day in the fridge.
5. While the chicken is
marinating, pour the remaining ¾ cup of marinade into a small saucepan. Bring
to a simmer over medium heat.
6. Cook the liquid for 3 to 5
minutes, stirring frequently, until thickened. Cover and set aside the sauce.
7. Place the chicken thighs
skin-side down on a wire rack set in a rimmed baking sheet.
8. Roast the chicken for 20
minutes. Flip the chicken skin-side up and cook for another 20 to 25 minutes.
9. The chicken’s ready when the
skin is golden brown and the thickest part of the thighs registers 165°F on a
meat thermometer.
10. Brush on the reduced sauce.
Garnish with sesame seeds and serve!
