Keto Sticky Orange Chicken Thighs with Brussels Sprouts
How to Make It
Step 1
Heat a tablespoon of olive oil in a large skillet over a medium/high heat. Add the chicken thighs skin side up and leave them to sit in the pan for 5 minutes until the base starts to brown.
Step 2
While the chicken is browning, trim the tough bases from the sprouts and discard. Remove any wilted outer leaves. Thinly slice the sprouts and set aside. Turn the chicken thighs over in the skillet. Add the sliced sprouts, arranging them around the thighs. If the pan feels a little dry, you can add a splash more oil. Let the chicken sit for a further 6-7 minutes to crisp the skin.
Step 3
Turn the chicken thighs over. Pour the stock over the sprouts and around the chicken. Bring to a gentle boil, then reduce to a simmer. Simmer for 10 -12 minutes until the liquid has all been evaporated and the chicken is completely cooked through.
Step 4
While the chicken is cooking, add the orange juice, sesame oil, tamari, garlic powder and lakanto syrup to a small bowl. Whisk to combine until smooth. Pour the sauce evenly over the cooked chicken and sprouts. Turn the chicken over briefly to caramelize the skin in the sauce. Serve hot with your preferred Keto sides.
Ingredients
- Chicken thigh with skin – 4 large
- Sesame oil – 2 tsp
- Brussels sprouts, raw – 2 cup
- Tamari sauce – 2 tbsp
- Orange juice – 1 tbsp
- Extra virgin olive oil – 1 tbsp
- Chicken broth, bouillon or consomme, homemade – 0.75 cup
- Maple Flavored Syrup – 0.5 tbsp
- Garlic powder – 0.5 tsp