Chicken with Citrus-Ginger-Garlic Sauce
3 1/2 lb. free-range chicken, disjointed and breasts de-boned or 1 chicken
salt, to taste
Black pepper, freshly ground, to taste
3-4 tablespoons Coconut Oil
1 tablespoon garlic, minced
1 tablespoon fresh ginger, peeled and minced
1 tablespoon lemon zest
1 tablespoon lime zest
1 cup chicken stock, preferably fresh
- Disjoint chicken thighs and legs and de-bone breasts, reserving carcass and wings for chicken stock, if using a whole chicken, or use pre-cut chicken; reserve wings and neck for broth.
- Season chicken pieces with salt and pepper on both sides to taste.
- Heat two tablespoons coconut oil in sauté pan over medium-high heat until shimmering.
- Brown chicken pieces on all sides until golden brown and set aside (chicken will not be done).
- Add garlic, ginger, and citrus zests to pan, tossing until softened and fragrant.
- Deglaze pan with chicken stock, scraping up browned bits in pan. Return chicken to pan, cover, and simmer over low heat until chicken breasts reach 165° F (75° C) and thighs and legs reach 175° F (80° C). Remove chicken to serving platter as pieces reach target temperature.
- After all the chicken is cooked, finish the sauce by swirling in 1-2 tablespoons virgin coconut oil. Pour sauce over chicken and reserve some to drizzle over spinach and/or wild rice.