Monday, December 8, 2014

Lemon Ginger Chicken Thighs

This last weekend was pretty eventful, Friday my uncle and I went through a bunch of my grandmother's things to talk about memories and come up with a plan to preserve/archive many delicate items (especially the books). Then that night we all watched the Duck game and we won!  Saturday I had a wonderful time meeting up with some of my favorite librarians to try tasty and rare beers at The Beermongers and The Commons Brewery (and it was their 3 year anniversary party).  Both of these places were awesome and I would highly recommend checking them out, and try the sour beers...they are so so yummy.  And then on Sunday we went and got our Christmas tree from a place I've been going to since I was a child, Skyline Tree Farm.  They have grand nobles and are untrimmed which is what I prefer, and the owner is my parents neighbor and he is an awesome individual.  So if you haven't purchased your tree yet check this place out, you won't be disappointed.  Below is a picture of our decorated tree!  I found this recipe while seeking out a simple yet paleo dinner to cook a little while back, enjoy!

Serves 3

The Ingredients

6 chicken thighs

1/8 cup melted butter (for AIP: use lard, tallow or coconut oil)

Juice of 1/2 lemon

1 tbsp. tamari sauce

1/2 tbsp fresh ginger, minced

1/2 tsp garlic powder

1/8 tsp pepper

6 average carrots, peeled and halved

The Process

1.  Preheat oven to 350F. In a large roasting pan with a lid, put the peeled carrots on the bottom of the pan. On top, arrange the chicken thighs skin-up in a single layer.

2.  In a small bowl, whisk together the warm melted butter, the lemon juice, tamari sauce, minced ginger, garlic powder and pepper. Pour this mixture evenly over the chicken thighs.

3.  Cook covered for 60 minutes. Remove the lid and cook for 15 more minutes. The chicken is done
when you cut into it and the juices run clear.

4.  Broil chicken for 10 minutes until skin is crisp.

5.  Plate, served over the  carrots. Enjoy!

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