This year you’re going to see an amazing Filipino cuisine trend hitting plates all around the globe! Filipino food is hands down delicious, so I’m kicking off with my Paleo version of Chicken Adobo!
For the Marinade
1/5 C Maple Syrup
1/2 C Coconut Amino’s (your alternative Soy saviour)
2 1/2 Tbs ACV / Apple Cider Vinegar
1 Clove Garlic minced
1/2 Tsp Chilli Flakes
2 Teaspoons Fresh Ginger (you can use powdered as alternative)
Salt + Pepper
Chicken Thighs (This recipe can sauce 6-12)
1 large Cauliflower
Sauerkraut (well I think this is a must)
Combine all ingredients of the marinade and pour over Chicken Thighs in a bowl. leave covered in the fridge for 1/2 hour or you can leave overnight.
Remove the Chicken from the Marinade and place on a plate.
Heat Coconut Oil or Olive in a large pan. Pour the Marinade into the pan and bring to simmer. Place the Chicken Thighs in for about 1 minute then flip for 1 minute. Do not cook all the way through.
Remove the Thighs onto a plate.
Turn the heat on high to reduce the Marinade down to a thicker syrup/sauce.
Whilst this is reducing, grab your Cauliflower, chop around the heads (you want the top 1 1/2 cm’s. Blitz in the food processor until it is the size of rice.
Add the Thighs in top down (smooth side down) and leave until it is glazed (the chicken should be dark with slightly “burnt looking” bits but not actually burnt!)
(If this is not happening, you have not reduced the sauce enough.. take the chicken out and reduce more then add the chicken back in.)
Once dark on the smooth side, flip over and do the same on the other side.
Pour some of the remaining sauce in a little ramekin and use to pour over the chicken when plated.
Keep a little sauce in the pan and add 1 Tbs oil. Quickly fry up your Cauliflower Rice (only for 2-3 mins until Rice Texture- do not overcook and make soggy!)
Plate up and pour the remaining sauce over the Thighs!! yummmmm
Fry your optional extra Broccoli and Asparagus, add your Kraut and garnish with onions and Coriander! Enjoy xx