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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

  1. 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.

  2. Transfer chicken thighs to a large skillet and turn the heat to medium-high. Reserve the marinade.

  3. 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.

  4. 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.

  5. 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.


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