Calories - 409kcal
Protein - 51g
Carbs - 13g
Fat - 17g
600g skinless chicken thighs, visible fat removed
a pinch of sea salt and ground black pepper
1 tsp paprika
1 tsp Italian seasoning
11/2 tsps onion granules
1 tsp ghee or coconut oil
6 cloves garlic, peeled and crushed
11/2 tbsps honey or maple syrup
100ml chicken stock (made with one organic stock cube)
2 tbsps apple cider vinegar or white wine vinegar
1 tbsp soy sauce or tamari
Season the chicken with salt, pepper, paprika, Italian seasoning and onion granules.
Melt the ghee/oil in a large frying pan or skillet over a medium / high heat. Add the chicken and cook for 3-4 minutes, to seal on both sides. Reduce heat to medium and cook for 6-8 minutes, or until the chicken is thoroughly cooked.
Add the garlic and fry for 1 minute.
Add the honey, stock, vinegar and soy sauce. Increase the heat to medium / high and cook for 5 minutes. Serve.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.
Serve on a bed of steamed rice or with a leafy salad