Zest of one lime
2 Table spoons grated ginger (fresh is best)
1 Teaspoon red chili flakes
1 Tablespoon garlic powder
1/4 Cup melted coconut oil
1 Tablespoon rice vinegar
1 Tablespoon teriyaki sauce
1/4 Cup lite soy sauce (low sodium)
Juice from one lime
1/2 Onion grated
4 Large cloves of garlic grated or finely minced
Salt and pepper to taste
Skin on, chicken legs 4-5
2 Cups brown rice
4 Cups water
2 Tablespoons lite soy sauce
1/2 Onion roughly chopped
4 Cloves of garlic smashed
The peal from the juiced lime
2 Tablespoons grated ginger
2 Cups broccoli florets
2 Cups chopped baby spinach
3 Carrots diced
1/4 Hoisin sauce
1/4 Good quality honey
2 Tablespoons toasted sesame seeds
4 Green onions cut on the bias
In a large mixing bowl combine all of the ingredients for the marinade minus the chicken legs and whisk to combine. Place the chicken legs into a zip top freezer bag and cover with the marinade. Set this in the refrigerator for at least 30 minutes, the longer the better. The coconut oil will solidify again but this is ok. Once the chicken has been marinating for a while place the legs on a cooling rack over a baking sheet and place in a 375 degree over for 35-45 minutes or until the chicken reaches at least 165 degree internally. While the chicken is in the oven combine the ingredients for the rice in a sauce pot and prepare according to package directions. In a large heavy bottom skillet over medium high heat sauté the vegetable in 1 tablespoon of coconut oil until tender then set aside. Once the chicken is done remove from the oven and let rest for 5 minutes. Combine the hoisin sauce and honey in a small bowl and brush over the chicken like a barbecue sauce. stir the vegetables into the cooked rice being sure to remove the lime peal, and serve, sprinkling with green onions and toasted sesame seeds. For more on this recipe or any others please email me at alesia.leach@gmail.com
