Bourbon Chicken
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If you’ve made my Spaghetti with No-Tomato Sauce recently, you might have a bit of extra sauce in the fridge or freezer. I love having a bit extra on hand for exactly this kind of recipe! This grain-free spin on Bourbon Chicken is excellent served over cauliflower rice, but regular rice will do if you tolerate it well. It’s also a great pairing for roasted veggies like asparagus, broccoli, squash, or sweet potatoes.
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Bourbon Chicken
Equipment
Ingredients
- 2 tablespoons coconut oil
- 1 1/2 pounds chicken thighs
- 3 cloves garlic minced
- 1/2 small onion diced
- 1/2 cup chicken broth
- 1/2 cup honey
- 1/4 cup coconut aminos
- 2 tablespoons no-tomato sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground ginger
- 2 tablespoons apple juice
- 1 tablespoon arrowroot powder
- sea salt to taste
- ground black pepper to taste, omit for AIP
Instructions
- Heat the oil in a large skillet over medium heat, then cook the chicken 5 minutes per side. Remove from pan.
- Combine the remaining ingredients except apple juice and arrowroot powder in the pan and bring to a boil.
- Return the chicken to the pan, reduce the heat to medium-low, and simmer 20 minutes or until the chicken has cooked through.
- Whisk together the apple juice and arrowroot until a smooth slurry forms, then stir it into the pan and bring to a boil. Cook, stirring, until the sauce thickens, about 3 minutes.