I love planning my meals around what I can find at the farmers market. On Wednesday, the chicken vendor looked down his nose at me when I asked for chicken thighs, and handed me a bag of frozen whole chicken legs. They were only $4/pound! I was psyched, and immediately found some green garlic and bok choy to go with.
1/2 cup local honey
1/2 cup coconut sugar
1/3 balsamic vinegar
1/3 coconut aminos (or soy sauce)
6 garlic cloves, minced
2 tablespoons fresh ginger, minced or grated
1/2 tsp chili flakes (or more to taste)
coconut oil for browning.
4 chicken legs, or 8 bone-in thighs, or 10 drumsticks
1 teaspoon arrowroot powder
2 teaspoons water
2 minced scallions
1. Add the honey, coconut sugar, vinegar, coconut aminos, garlic, ginger, chili flakes to the bowl of your slow cooker. Season to taste with black pepper. Cook on high until the sugars have dissolved and the sauce is beginning to thicken.
2. Meanwhile, heat a large, heavy-bottomed skillet on medium heat. Coat the cooking surface with coconut oil. Add chicken legs in one layer, and brown on each side for 3-5 minutes. You may have to do this in several batches. Add the browned chicken the slower cooker. Use tongs to move them around to coat them thoroughly in sauce.
3. Cover and cook on high for 3-4 hours, until chicken is loose on the bone. Use tongs to flip the chicken around a few times throughout the day.
4. Remove chicken to deep platter or wide bowl. In a small bowl, make a slurry of arrow root and water. Whisk into the warm sauce that's left in the slow cooker, whisking consistently until the sauce starts to thicken. Pour the sauce over the chicken and toss to coat completely. Sprinkle with minced scallions.
I served this delicious chicken with sautéed bok choy and a little steamed millet. I'm sure they'd by delicious with lots of grilled veggies or some brown rice as well. Cilantro and toasted sesame seeds would be delicious here too. Have you made these sticky chicken legs? How did it go?