Submitted by: Barbara Dodson
Prep Time: 10 Minutes
Cook Time: 30 Minutes
The sauce adds a surprise zing to this recipe and can easily be adjusted to suit your taste. The leftovers are great the next day.
Cut chicken into pieces. Pat dry. Season chicken pieces with salt and pepper to taste.
Heat half of the coconut oil in a large skillet over medium heat.
Brown chicken pieces until golden brown, remove from pan, and set aside.
Add garlic, ginger, zest, juice, and red pepper flakes to the pan, stir until softened.
Add chicken stock to pan and stir to scrape up tidbits in the pan. Return chicken to the skillet, cover, and simmer until done. Remove chicken from pan when done.
To the sauce in the pan, add remaining coconut oil and heat. Pour over chicken and serve.
The chicken is excellent as leftovers --- I like to add to a salad for lunch the next day.