Accidental Paleo Teriyaki Chicken
Ever have one of those nights where you set out to make something and end up with something completely different?
Yea. Those nights. Welcome to my world.
I had some time to kill yesterday and stopped by Bob’s Red Mill to see which spice I didn’t already have and possibly couldn’t live without. Now. I’m not usually one to buy blends. I typically like to make my own – I can control the extras they put in a lot better that way. But I was curious about the Chinese Five Spice – so I bought a small amount of it and figured I’d doctor something up later… with the chicken that I pulled out of the freezer that morning and put in the fridge and that didn’t defrost. Whoops.
After that comedy of errors, I finally managed to defrost it (cold water baths are my friend) and dinner was made (although I was trying to make a different dish altogether) and I’m so very happy for my “mistake!” So, here’s Day 4 of my Whole30 Challenge dinner. Enjoy!
Paleo Teriyaki Chicken
- 8 organic Chicken Thighs, trimmed
- ½ Onion, diced
- 1 ½ tsp Clarified Chicken Fat (or evoo)
- Organic Broccolini
- 3 tbsp Coconut Aminos (can be purchased at a local Whole Foods)
- ¼ cup organic Extra Virgin Olive Oil (evoo)
- 2 Garlic Cloves, minced
- 2 tsp Chinese Five Spice Blend
- 1 ½ tsp fresh grated Ginger
- 1 tbsp Bragg Apple Cider Vinegar
- In a skillet, over medium heat, heat chicken fat and add diced onions. Saute until translucent.
- In a separate bowl, mix the aminos, evoo, garlic, spice blend, ginger and apple cider vinegar. Set aside.
- Spread out onions so they evenly coat the pan and lay the chicken thighs on top. Pour the marinade over top and cover with a lid.
- Let the chicken steam until done, only turning once to ensure even coating of the marinade.
- About two minutes before serving, place the broccolini on top and put the lid back on. (This will steam blanch the broccolini.)
- Serve hot and spoon the juices on top when serving. Leftovers can be in the fridge for up to 7 days.