This was pretty darn easy to make and the kids went back for seconds. I found the recipe on JustaPinch.com.
Ingredients
8 chicken thighs (I used 4 thighs and 4 legs.)
5 Tbsp coconut oil
1/2 c liquid aminos (which I like better than soy sauce and it's better for you)
1 can (about 1 1/2 cups) coconut milk
1 c vinegar (I used white wine vinegar.)
8 clove garlic, finely chopped
1 Tbsp fresh ginger, finely chopped
4 bay leaves
1 tsp whole peppercorns
Directions
1. I used an enameled cast iron pan to cook this in, though the recipe called for a large skillet. Melt the coconut oil then add the chicken. Cook it in the oil until the outside looks mostly cooked.
2. While the chicken is cooking, mix the liquid aminos, coconut milk, garlic, ginger, peppecorns and bay leaves in another boil. Once the chicken has cooked for awhile (about 10 minutes or so) pour the sauce over it and bring to a boil.
3. Reduce to a simmer until the liquid evaporates. (I suppose if you're going to serve this with rice or another side dish that would be good with sauce, you might simmer until there's just enough liquid left for a nice sauce to go along with the chicken.)
I may try adding some veggies to this next time just so there's more than just meat and so that I can join in as well. Carrrots and cabbage might be interesting additions.
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