This recipe is adapted from Lulu at Homes' blog.
Serves about 3-4.
2 lbs chicken (leg and thigh attached - about 3 large pieces)
freshly grated pepper
splash extra virgin olive oil
8 slices ginger
10 cloves garlic, peeled and crushed
8 sprigs of fresh thyme, (about 2 T), removed from the stem (or more to taste)
2 T red wine vinegar
2 T Shoyu (organic non-gmo soy sauce)
3 T honey
1 cup vegetable bouillon
1 lemon, sliced into ~ 1/4" slices
1/4 c parsley
1. Rinse the chicken, pat dry, season with salt and pepper and set aside in the fridge.
2. Prepare the ginger, garlic, thyme, parsley, and lemon.
4. Add a tiny bit more oil to the pan. Cook the thyme, garlic and ginger for about 1 minute over medium until the oil is just fragrant. Add the red wine vinegar, shoyu, honey, bouillion, and lemon slices. Mix.
5. Add chicken and bring to a simmer. Cook until the chicken is no longer pink on the inside and the sauce is thick. If the sauce doesnt become thick enough, and the chicken is cooked you can dissolve 1 t of corn starch in cold water and add it to the sauce. This will make it thicken up immediately.
1 T butter
sea salt and freshly grated pepper
1. Peel and slice the carrots.
2. Place carrots in a frying pan with butter, splash of water and dash of salt and pepper.
3. Bring water to a boil. Reduce to a simmer and cook until all the water has evaporated and the carrots are tender. Alternatively, you can keep stirring and let the carrots brown up. Serve with the chicken and kale chips!