Karen's Cave Kitchen
Sweet & Sour Citrus Chicken
Recently I was heading out the door for a busy day of errands and a doctor's appointment. My friend Maria was here, and I told her that I had just picked up my co op and I had tons of fresh veggies and fruit and to feel free to cook anything she wanted. She and I often cook together and I trust her more than I do myself in the kitchen. So I got home after hours of eating nothing and walked into my house smelling DIVINE! My tummy growled and my mouth watered and I said, "what is that smell"!?? The recipe below is what she cooked that day. Hers was amazing enough that it never even made it to a plate … I devoured it right from the pan. This recipe makes me smile! :-)
1 Tblsp Cow Ghee
10 Boneless Skinless Grass-fed ChickenThighs,
trimmed of excess fat
1 tsp White Pepper
1 tsp Sea Salt
2 tsp Dried Basil
1 cup Fresh Squeezed Citrus Juices (combination of lemon, lime, orange, grapefruit)
1/8 cup Maple Syrup
1/8 cup Honey
Melt ghee in large skillet over high heat. Add chicken and slightly brown on both sides in the ghee. While browning, add salt, pepper and basil to both sides of the thighs. When thighs have browned, add juice. The prior steps will be the first 5 minutes of cooking.
Turn chicken over and cook an additional 3 minutes on high heat. Reduce heat to medium (bubbling well), cover and cook 10 minutes more.
Now uncover and cook 17 minutes more on medium heat, turning chicken occasionally.
Next raise heat to medium high (actively bubbling) and add the maple syrup and stir through.
Cook an additional 6 minutes uncovered.
Return heat to high, add honey and stir through. The chicken will brown quickly at this point so turn it continuously while sauce caramelizes and thickens. This will take only 5 minutes more. It will coat the thighs like a sticky glaze.
If you desire a more sweet and tart chicken (my personal favorite), use more sour citrus like lemons and limes and less of the sweeter ones like oranges and grapefruit. It will be delicious regardless.