1tablespoontamari sauce, gluten-free,(or soy sauce or coconut aminos)
2clovesfresh garlic,minced
1tablespoonfresh ginger root,minced
1tablespooncoconut sugar
1largeorange,sliced, for garnish
Instructions
Preheat your oven to 350°F.
In a large oven-proof skillet, heat the oil, then brown the chicken thighs on both sides for 3 to 4 minutes per side.
Remove to a plate or bowl and cover with foil to keep them warm.
Sauté the garlic then add the glaze ingredients (hoisin sauce, orange juice, tamari, ginger, orange zest and coconut sugar) to the pan. Stir until well combined.
Add the chicken pieces back into the skillet, and stir to coat evenly with the glaze. Tuck orange slices in between the thighs.
Transfer the skillet to the oven and bake for 10 minutes or until an instant-read meat thermometer registers 165°F. when inserted into the thickest part of the thighs.
Garnish with fresh parsley and/or sesame seeds and serve hot.
Notes
To store: Refrigerate leftover chicken promptly in a covered container. It will last for up to 3 days.To reheat: Want to enjoy it again the next day? Cover with foil and reheat in a 350°F. oven for 10 to 15 minutes or until heated through.Freeze it: Freeze cooked glazed hoisin chicken in an airtight container for up to 3 months