Recipe By: Kristen Stevens
Kristen Stevens
Kim says
Kristen Stevens says
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Ricihard Kohout says
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Tim says
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Sam says
Kristen says
Sam says
Kristen Stevens says
Makallister says
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Kadi says
Kristen says
Kadi says
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julie says
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Paola says
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Maureen says
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Kathleen | HapaNomNom says
Kristen says
Phi says
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Heather - Butter & Burlap says
Kristen says
Liz says
Kristen says
Jocelyn (Grandbaby cakes) says
Kristen says
Recipe By: Kristen Stevens
Kristen Stevens
Kim says
Kristen Stevens says
Kym says
Kristen Stevens says
Betty says
Kristen Stevens says
Ricihard Kohout says
Olivia says
Kristen Stevens says
Leandro Moric says
Kristen Stevens says
Tim says
Kristen Stevens says
Sam says
Kristen says
Sam says
Kristen Stevens says
Makallister says
Kristen says
Kadi says
Kristen says
Kadi says
Kadi says
Kristen says
julie says
Kadi says
Lee says
Kristen says
Paola says
Kristen says
Thalia says
Kristen says
Maureen says
Kristen says
Kathleen | HapaNomNom says
Kristen says
Phi says
Kristen says
Heather - Butter & Burlap says
Kristen says
Liz says
Kristen says
Jocelyn (Grandbaby cakes) says
Kristen says
Ingredients
1 teaspoon grape seed oil
8 bone-in chicken thighs, skinless
¼ teaspoon sea salt
¼ teaspoon fresh cracked pepper
Juice from 1 naval orange, about ½ cup
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoons soy sauce (or coconut aminos for paleo)
¼ teaspoon chili flakes
1 -1 "piece of ginger, grated on a microplane or very finely minced
2 garlic grated on a microplane or very finely minced
1 teaspoon tapioca starch
A pinch of turmeric, for colour
Toasted sesame seeds, cilantro and orange wedges, to serve
1 teaspoon grape seed oil
1 medium head of cauliflower, grated (a food processor makes quick work of this!)
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