Middle Eastern Chicken
By Luci Phillips
This is a new recipe that I have to share with you for the #AIP Diet. This recipe is delicious and healthy! I hope you enjoy this with your family. Let me know what you think about it!
INGREDIENTS
2 lbs chicken thighs, bone-in and skinless
½ cup orange juice
3 garlic cloves, minced
1 tbsp apple cider vinegar
¼ tsp cinnamon
¼ tsp ground ginger
½ tsp sea salt
INSTRUCTIONS
Place chicken thighs in a large glass baking dish in a single layer. Whisk together remaining ingredients and pour over chicken. Marinade in the fridge for 2 hours.
Transfer chicken thighs to a large skillet and turn the heat to medium-high. Reserve the marinade.
Cook for 5-6 minutes until the bottom side of the chicken turns a medium golden brown. Flip and let the other side cook for 4 more minutes.
Pour reserved marinade over the thighs and cover with a lid. Let the marinade come to a low boil then turn the heat to medium low. Cook for 6-8 more minutes until each thigh is cooked through and the marinade has reduced to a glaze.
Transfer the chicken to a serving dish, salt lightly, and pour the glaze from the pan on top of the chicken to serve. Serve warm.
