Adapted from 30 Day Guide to Paleo Cooking
2 T grass fed butter (I use Kerrygold)
1 T ginger root minced (or 1 t powdered ginger)
5 cloves garlic (5 t minced garlic)
1/4 t fish sauce (look in the Asian section at the grocery)
1/4 C coconut aminos (hville produce sells this or sub Bragg's liquid aminos and don't add any salt)
8 chicken thighs
1 t salt
1 t pepper
Preheat oven to 425
In a small pan, melt butter then add ginger, garlic, fish sauce, and coconut aminos. Allow to bubble and stir for 1-2 min.
Place chicken in oven safe baking dish. Pour butter sauce over chicken.
Sprinkle with salt and pepper.
Bake for 45 min.
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