There is always more flavour in a piece of chicken that has a bone attached. That is why the legs or thighs are full of flavour but they do take longer to cook. I served left-over quinoa, brown and black rice which I fried with spinach and stir fried Bok Choy with the chicken.
Bok Choy is very easy to grow. Cut it in quarters and wash well. Heat coconut oil and a splash of sesame oil in a wok, then quick fry.
Nutrition in Bok Choy - High in Vitamin K, C, A and has potassium, folate, calcium, Vitamin B6,B2, manganese, iron and Fibre.
Sticky Drum Stick Recipe
Do not double this mixture - Make a separate amount and use another frypan.
8 drum sticks
1/2 balsamic vinegar
1/3 cup tamari - naturally fermented and gluten free soya sauce
1 cup water
2 tbsp brown rice malt syrup (no fructose) or honey
1 small red chilli - I keep mine in the freezer and in this recipe I used 1/4 of it - just a hint of chilli is really good.
3 large garlic bulbs - smashed and chopped
Garnish - spring onions or chives - finely chopped
Method
1 - Place all the above ingredients in a frypan and bring to the boil. Turn down and simmer turn regularly until the liquid has thickened and the chicken is cooked. Don't cover and don't burn.
This should take about 20 minutes.
Serve on brown rice or quinoa or both mixed together which is what I have done, and bok choy fried in a wok quickly.
I had left over, a mixture of cooked quinoa, brown and black rice. I fried it with garlic and added a bunch of spinach.
The bok choy was quickly fried in my wok in coconut oil and a splash of sesame oil.
Smash and chop garlic, finely slice some chilli
Pour every thing into a fry pan - I use a heavy cast iron pan.
Once boiling, turn down to a simmer with the lid off. KEEP TURNING the chicken so it cooks evenly. It will take about 20 - 30 minutes, depending on the size of the legs.
This dish is complete when the liquid has thickened and nearly all disappeared from the base and the chicken is cooked.
Garnish with spring onions or chives.
Nutritious and Delicious.
xx