This recipe has become something I tend to make every couple of weeks to use for the kids lunch boxes because they absolutely love it. The beauty of this recipe is it’s easy to make and doesn’t take a lot of attention so I can generally make it while I’m making dinner.
16 Organic Chicken Thigh Fillets
100 grams Organic Ghee (see my GAPS Recipe section on how to make your own)
150 grams Raw Organic Honey
2-3 Garlic Cloves (large ones or 4-6 small ones)
50ml Bone Broth
Optional – you can add in a thumb sized piece of peeled ginger finely chopped for something a bit different.
Preheat your oven to 180 degrees celcius to prepare for step two of the process.
Put the ghee and honey into a pan and heat until melted and starting to froth.
Crush in the garlic cloves and stir around gently. (If you’re using the ginger add this now as well)
Put in the first batch of chicken (I usually do it in 2 batches in a large frypan)
Remove from the pan and place into a baking dish (I tend to use my Scanpan roasting tray but you can use any type of baking dish that can go into the oven) and then put the next batch of chicken into the frypan and repeat until all of the chicken has been slightly browned.
Once all the chicken is in the baking dish pour the leftover juices from the pan over the chicken, add in the bone broth and place the dish into the preheated oven.
Cook uncovered for 30-40 minutes until cooked through, check them at 15-20 minutes and turn to ensure they cook evenly.
These can be served warm with some vegetables and even a little bit of home made tzatziki for dipping. The rest can be frozen into lunchbox portions and eaten cold at school, it’s easy for little and big kids alike.
Until next time, stay calm and stay healthy.