A flavorful addition within your menu list. This recipe has the light source and refreshing taste of orange with hints of cinnamon, ginger, and garlic.
Yield: 6 servings
Preparation Time: 10 min
Cooking Time: 18 minutes
Ingredients:
3 garlic cloves, minced
½ cup fresh orange juice
1 tablespoon apple cider vinegar
2 tablespoons coconut aminos
½ teaspoon orange blossom water
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
Salt, to taste
2 pound skinless, bone-in chicken thighs
Directions:
For marinate in a big bowl, mix together all ingredients except chicken.
Add chicken and coat with marinade generously.
Cover and refrigerate to marinate for around 2 hours.
Heat a sizable nonstick skillet, on medium-high heat.
Add chicken in skillet, reserving marinade.
Cook for about 5-6 minutes or till golden brown.
Flip the medial side and cook for about 4 minutes.
Add reserved marinade and provide to a boil.
Reduce heat to medium-low heat.
Cook, covered for about 6-8 minutes or till sauce becomes thick.
Serve warm.
Nutritional Information per Serving:
Calories: 477, Fat: 14g, Carbohydrates: 23g, Fiber: 9g, Protein: 38g
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