Ginger Chicken

3 pounds chicken thighs, bone-in with skin

2 tablespoons coconut oil

5 cloves garlic, minced

1 leek stalk, halved and sliced

4 ounces shiitake mushrooms, sliced

6 green onions, white portion thinly sliced, green portion sliced into 1-inch lengths

2½ tablespoons gluten-free soy sauce, tamari, or coconut aminos

2 tablespoons freshly grated ginger or 2 teaspoons dried ginger

2 tablespoons vinegar

Place chicken in baking pan and bake for 45 minutes.
During the last 10 minutes of baking, heat oil in a large skillet over medium-high heat, then combine garlic, leek, shiitake mushrooms, and the white portion of green onions and cook until softened, for 4–5 minutes.
Stir in gluten-free soy sauce and ginger followed by vinegar and fish sauce. Add green portion of green onions. Remove chicken from oven and transfer to skillet, including all drippings. Reduce the heat to low and allow to simmer for 5 minutes, basting chicken thighs occasionally.

Course

Diets...