This recipe is my FAVORITE go-to dish! It’s delish… And I’m not just saying that because I made it. For real, it’s super yummy… healthy… Paleo… AND Omar loves it! You can make this with any cut of chicken, it’s completely up to you. I’ve made it with chicken breasts and thighs. I have to say, chicken thighs are my favorite! Serve this with your favorite veggies. I usually serve it with haricot vert and sweet potato fries.
Here’s what you’re going to need:
Yields: 4 servings
2 – 2.5 lbs organic chicken (breasts, thighs, legs – you pick), skinless
1/2 cup 100% maple syrup (NOT Aunt Jemima pancake syrup 🙂 )
1/2 cup Dijon mustard
1 tsp apple cider vinegar
2-3 tbsp fresh herbs (I used rosemary and thyme), finely chopped
a pinch of cayenne
2 garlic cloves, minced
3 tbsp onion, finely chopped
2 tbsp olive oil
salt and pepper to taste
1. Wash and pat dry your chicken. Set aside for a few minutes.
2. Make the sauce… In a small bowl add: maple syrup, Dijon, vinegar, herbs, cayenne, salt and pepper. Mix thoroughly and set aside.
3. On medium-high heat in a cast iron skillet (or oven safe skillet) add the olive oil. When it’s nice and hot, add garlic and onion and saute until translucent. Add the chicken to the pan, what would be skin-side down, and brown. When the chicken is ready to be flipped, add the sauce to the pan, and cook until the chicken is 165 degrees.
4. At this point you can continue cooking the chicken on the stove top OR you can throw it in the oven on 350 and continue cooking it. I prefer for my chicken to have a bone in it. It keeps it more moist. If your chicken is boneless, it only takes about 15 minutes to cook. If it has a bone, give it a good 30 minutes.