I will occasionally have rice, and this is one of those occasions, but you could easily serve this on it’s own with some vegetables on the side or with cauliflower rice.
- 2 lbs. boneless chicken thighs, cut into pieces
- 1/4 cup arrowroot starch (cornstarch if not following Paleo)
- 1 tsp. pepper
- 1 tbsp. olive or coconut oil
- 1/2 cup coconut aminos (soy sauce if not following Paleo)
- 4 tbsp. rice wine vinegar
- 4 tbsp. tomato paste
- 2 tbsp. palm sugar (brown sugar if not following Paleo)
- 2 tbsp. minced garlic
- 1 tsp. crushed red pepper flakes
- 1/2 cup raw cashews
- 1/4 cup green onions, chopped
1. Toss chicken pieces in a zip top bag with arrowroot starch and pepper until fully coated.
2. Heat a large skillet with olive or coconut oil over medium high heat. Add the chicken and cook, for 3-5 minutes or until lightly browned on all sides.
3. Transfer chicken to a crock pot.
4. Stir together coconut aminos, rice wine vinegar, tomato paste, palm sugar, garlic and crushed red pepper flakes. Divide in half. Pour half over the chicken and cook on low for 3-4 hours.
5. Stir in cashews before serving.
6. Plate, pouring additional sauce over chicken and garnish with green onions.
I opted to double the sauce portion of the recipe as there was not very much liquid left when I took the chicken from the crock pot. This was still a teensy bit dry so you could actually triple the sauce recipe and pour two parts of it over the chicken prior to cooking.
We both really enjoyed this dish and I had the leftovers for lunch during the week.