Sweet, savory, and delicious – this recipe can be whipped up within 15-minutes from start to finish. Recipe adapted from Rasa Malaysia.
4 chicken thighs, skin-on (bone-in, or removed)*
2 cloves garlic, minced
1 1/2 tablespoons honey
1 tablespoon soy sauce (or Tamari if making gluten-free)
3/4 teaspoon ground turmeric
1 teaspoon True Orange Ginger
Pinch of cayenne pepper
1 tablespoon oil
1 tablespoon fresh chopped cilantro (optional, as garnish)
*chicken breasts or wings can be used instead, if preferred
- In a large bowl, combine the garlic, honey, soy sauce, turmeric, True Orange Ginger, and cayenne pepper. Mix well.
- Add chicken to the bowl and toss to coat.
- In a large skillet over medium-high heat, warm the oil. Add chicken to the skillet and cook until golden brown, flipping a few times during the process. Chicken should be nice and brown on the outside and cooked through when finished.
- Plate chicken and garnish with fresh cilantro, if desired. Serve immediately.
This recipe serves 2.
To create a full meal: Preheat oven to 425 degrees. Chop up 1/2 an onion and 1 bunch of kale. Sear chicken for a few minutes just until lightly brown, then remove from pan and set aside. In the pan (with juices), add 1 cup apple cider or broth and scrape up all the chicken bits. Add onions and kale and mix until wilted (about 5 minutes).
In a casserole dish, add the contents of the pan (onions, kale, cider or broth), and top with chicken. Roast in the oven for about 20 minutes until chicken is cooked through.