Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp coconut oil
- 4 chicken legs, skin on
- 8 garlic cloves, crushed
- 2cm knob fresh ginger, grated
- 250g mushrooms, sliced
- 2 leeks, thinly sliced
- 4 bay leaves
- 1 dried red chilli
- 1 cup apple-cider vinegar
- 75mL tamari
- 175mL chicken stock or bone broth
- 1 long red chilli, seeded & thinly sliced
- Sea salt
- Freshly ground black pepper
Method
- Melt the coconut oil in a large, heavy-based saucepan over medium–high heat.
- Season the chicken with sea salt and freshly ground black pepper.
- Working in batches, fry the chicken, turning frequently for 6–8 mins or until browned.
- Add the garlic and ginger and cook for 1–2 mins, or until lightly golden.
- Add the mushrooms, leek, bay leaves, whole dried chilli, vinegar, tamari and stock and stir.
- Bring to a boil, then reduce the heat to low and cover.
- Cook for 1 hour, or until the chicken is tender.
- Add the fresh chilli and serve with cauliflower rice.
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