Paleo Whole Chicken Thighs with Orange Sauce
Serving Size: 10 people
This one-pan chicken thigh recipe is loaded with flavor! Add a side of vegetables and rice, and you'll have a complete meal.
Recipe by:
Cook Times
Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove, WhiskIngredients
- 2 tablespoon avocado oil
- 10 bone-in skin-on chicken thigh
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
For the orange sauce:
- 3 orange juiced
- 2 tablespoon honey
- 1 tablespoon sesame oil
- 2 tablespoon coconut aminos
- 2 tablespoon fresh ginger minced
- 4 clove garlic minced
- 3 teaspoon arrowroot powder or tapioca starch
- ½ teaspoon ground turmeric
- 2 teaspoon toasted sesame seeds
Instructions
- Season chicken thighs with salt and pepper.
- Set 2 large frying pans (for 10 servings) over medium-high heat and when hot add 1 tablespoon of the oil to each pan. Carefully add 5 pieces of chicken, skin side down to each pan. Once the chicken is nicely brown, about 4 minutes per side, remove the pan from heat.
- To make the orange sauce, whisk together all the sauce ingredients in a small bowl. Divide the sauce evenly among the pan(s) with the chicken, and bring to a boil. Lower heat to a simmer, cover and cook chicken for an additional 15 minutes, turning halfway through cooking time. If the sauce is too watery, add 1 more teaspoon of arrowroot or as needed to make it thicker.
- Remove lid and allow sauce to simmer for a thicker consistency if desired.
Reheating Instructions
Heat in microwave on full power until heated through.
Nutrition
Calories: 388kcal | Carbohydrates: 8g | Protein: 24g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 412mg | Potassium: 351mg | Fiber: 1g | Sugar: 5g | Vitamin A: 150IU | Vitamin C: 10mg | Calcium: 21mg | Iron: 1mg