Yesterday I decided to try a recipe I found on Primal Palate. It was soooooo darn yummy that I made it again today. It is actually really easy too, it just takes 45 minutes to cook and it is best if you let it cool and stew in the sauce/juices for awhile but the actual cooking part is a piece of cake. I edited the original recipe to make a few slight changes and I doubled the recipe to make more chicken. OMGoodness!
First you melt two tablespoons pastured butter in an oven safe skillet along with two teaspoons of powdered ginger, a teaspoon of garlic salt, and one cube of frozen garlic (I got mine from Trader Joe’s). Add two teaspoons fish sauce and 1/2 cup of Coconut Aminos and bring to a bubble.
I just started using Raw Organic Coconut Aminos instead of soy sauce (which often has wheat) and I LOVE the stuff! Where have you been all my life?!?!
After salting and peppering all the chicken legs (skin on, pastured) I throw them in the skillet with the sauce, making sure to coat them well. They get baked for 45 minutes at 425 degrees. About halfway through I take a spoon and scoop up the bubbly sauce and drench the legs with it again. Let them sit for about 20-30 minutes and serve. Yum, yum!
I used my Xtrema ceramic skillet for this recipe. Perfect!