Do you ever have those times in Paleo life where you run across an old favorite recipe and go “Wow, this can be made Paleo, I love this!” That happened last week. I was recalling a recipe from Annabel Karmel’s First Foods cookbook. It was a favorite cookbook and this chicken recipe knocked our socks off.
Caramelized Chicken and Onions (slightly modified, because, well, that’s what I do)
1 Tbsp coconut oil
1-2 onions, sliced thinly on mandoline
1 garlic clove, minced
salt and pepper, to taste
1 lb. chicken thighs (I usually halve them) or chicken breasts cut into strips, whatever
3 Tbsp balsamic vinegar
3 Tbsp ketchup
3 Tbsp coconut aminos or soy sauce, whichever you use
4 Tbsp water
3 Tbsp honey
Warm oil in an oven-proof pot, add the onion and garlic, and sauté until soft. Season the chicken, add to the pot and sauté until sealed and golden. Cover, transfer to the preheated oven and cook for 20 minutes, or until tender. Set the chicken aside and place the pot over a high heat. Add the vinegar, bring to the boil and cook for 1 minute, or until reduced by half. Stir in the ketchup, soy sauce and water, and simmer for 2 minutes. Stir in the honey and cook for 2 minutes. Return the chicken to the sauce to heat it through.
This is such a yummy dish and is amazing served with sweet potato fries, if you ask me! Sorry that I forgot to take a photo, but this was made at 5:30am on a busy school day and well, we ate it.