Something to throw in the crock pot before trick or treating! This is a total crowd pleaser, and everyone seems to love it.
I thought I would revisit this one as it is the most popular post on my blog. This is pretty fool proof. Just be sure that when you use the tapioca or arrowroot flour, the excess is shaken off. If it’s not, the consistency of the sauce can get interesting. Enjoy! This is easy and awesome!
- 2 lbs boneless skinles chicken thighs, cut into bite-sized pieces
- 1/4 cup tapioca flour or arrowroot flour (Asian market for tapioca flour, Whole Foods for arrowroot flour)
- 1/2 tsp black pepper
- 2 Tbsp lard, coconut oil, avocado oil, or ghee
- 2 green onions, chopped (white parts and green parts separated)
- 3 garlic cloves, minced
- 2 Tbsp paleo ketchup or organic tomato paste (https://infertilitythouartaheartlessbitch.wordpress.com/2013/09/08/paleo-ketchup/)
- 1 Tbsp palm sugar
- 1/2 tsp fresh ginger, minced, or 1/4 tsp dried ginger
- 1 Tbsp sesame oil
- 2 Tbsp rice wine vinegar
- 3 Tbsp coconut aminos (or gluten free tamari…it is not “paleo” but better than going straight soy sauce)
- 1 pinch red pepper flakes
- 1/2 tsp sea salt
- 1/2 cup cashews
- In a bag, combine the black pepper and flour. Add the chicken and jostle the bag to coat the meat. In a skillet heat the oil (lard, ghee, coconut, or avocado), shake off excess tapioca flour, and cook the chicken for a few minutes on medium-high heat.
- In a bowl, combine all other ingredients (except for the green parts of the onion and cashews)
- Put the chicken and sauce into a crockpot. Stir in the cashews.
- Cook on low for 2-3 hours
- Add the remaining green onion when serving.
You could eat this right out of a bowl, with endive or lettuce cups, or over “riced” cauliflower.