More Chinese food!
I'm having a blast re-creating all of my old takeout favorites, paleo-style, in the crockpot. Coconut aminos is totally awesome. And not much beats a bowl of warm, spicy Chinese food on a dark, rainy winter night. Especially when that bowl of Chinese food doesn't come with soy, gluten or MSG or any other yucky additives that make you feel awful afterwards.
-6 qt. crockpot
-6-8 (ish) chicken thighs (approx. 2 lbs.)
-freshly ground black pepper
-1 small onion, diced
-3 cloves garlic, minced
-1 cup honey
-1/4 cup tomato paste
-1/2 cup coconut aminos (or gluten free soy sauce if you're not too strict)
-1/2 tsp red chili paste (red chili fla kes would work, too)
-2 T arrowroot powder
Plop your chicken thighs in the bottom of the crockpot. Sprinkle some salt and black pepper over the top. Maybe like a teaspoon of each. Or a half teaspoon-ish. You know, whatever.
Mix together remaining ingredients except arrowroot powder and sesame seeds in a large bowl. Then dump the mixture over the chicken.
Cook on LOW for 7-8 hours, or until chicken is thoroughly cooked through. Remove a small amount of the liquid from the crockpot and mix in arrowroot powder until it is totally dissolved. Add the liquid back to the crockpot and cook on HIGH for another fifteen minutes with the lid off to let the liquid thicken.
I served mine over steamed cauliflower and broccoli (once again made in my handy new steamer) but this would be fantastic either by itself or served over cauliflower rice. This recipe has a lot of liquid, so find your preferred way of using it.
(and now I'm off to my paleo apple crisp for dessert.... yum!)
pictured below - the newest love of my kitchen appliance life: