SAUCY BRAISED GINGER CHICKEN THIGHS AND BROCCOLI
Bring a platter of these glazed chicken thighs and broccoli to the table, and your friends and family will be in for a real treat! Serve with prepared rice for a nourishing, satisfying meal.
Servings: 4
Ingredients
Chicken:
- 4-6 bone-in, skin-on chicken thighs
- 2 small heads of broccoli, cut into large florets
Marinade:
- 3 tablespoons avocado oil
- 3 tablespoons coconut aminos
- ⅓ cup chicken bone broth
- 1 tablespoon sriracha
- ¼ cup honey
- ½ teaspoon turmeric
- 6-8 cloves garlic, minced
- 1-inch piece of fresh ginger, finely minced or grated
- 1 teaspoon salt
- ½ teaspoon pepper
Serving:
- Prepared rice
- Green onions
- Sesame seeds
Instructions
Make the Marinade:
- In a small bowl or jar combine the avocado oil, coconut aminos, bone broth, sriracha, honey, turmeric, garlic, ginger, salt, and pepper.
- Add the chicken thighs to a plastic bag and pour the marinade over the chicken thighs, ensuring the chicken is evenly coated in the marinade.
- Let marinate in the refrigerator for 1 to 4 hours. Note that it’s helpful to remove the chicken from the refrigerator half an hour before roasting to bring it to room temperature.
Make the Chicken:
- Preheat the oven to 400°F.
- Remove the chicken from the marinade (but don’t discard the marinade) and place the skin side down in a large oven-proof skillet or baking dish.
- Toss the broccoli florets around the chicken. Pour the reserved marinade over the chicken and broccoli.
- Bake for 15 minutes then remove and flip the chicken over.
- Bake for an additional 20 minutes then broil for 2 to 4 minutes until golden brown.
- Remove from the oven.
- Plate the chicken on a serving platter along with the broccoli and pre-cooked rice (optional).
- Place the skillet with the remaining marinade on the stovetop.
- Bring the marinade to a simmer and cook for 3 to 5 minutes, whisking frequently, to reduce and thicken the sauce.
- Pour the sauce over plated chicken and broccoli and garnish with green onions and sesame seeds. Enjoy!