This was also based off a recipe in Diane Sanfilippo's 21 DSD.
On a stove-top, preferably in an oven proof skillet, add salt-and-peppered chicken thighs, skin side down, to coconut oil. Cook for 5-10 minutes. Add minced onion, minced garlic, minced ginger, juice from several oranges, 1/3 cup coconut aminos, several teaspoons of fish sauce. Add all this to the chicken.
Her recipe calls for baking it in the oven at 425 F for 30 minutes, but since a fire started in the oven when we turned it on, we just left it on the stove-top, covered, for about the same amount of time, occasionally stirring.
Really, really good.
Scooter
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