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2 tablespoons vegetable oil for browning
6 whole chicken thighs bone-in, skin-on
 salt for seasoning the chicken
1 1/2  cups bacardi rum( i used mango flavored)
2 cups orange juice
1/2 teaspoon all-spice
 Additional salt and pepper, to taste
3 tablespoons sriracha
3 tablespoons honey
2 teaspoons ground ginger
1 teaspoon ground cumin
3 large garlic cloves
3 heaping tablespoons fresh thyme
2 tablespoons all purpose seasoning

Pre-heat the oven to 350. Get a large dutch oven or pot on the stove and heat the coconut oil over medium high heat. Season the chicken thighs generously with garlic powder, pepper and salt. Brown the chicken pieces in two batches until they are golden on the outside. Remove them from the pot and set them aside. Saute the onions, thyme and garlic until slightly browned
Deglaze the pot with the rum, scraping up the brown bits from the bottom, and let the mixture reduce for 2-3 minutes. Add the orange juice, honey and spices, put the chicken back in bring everything back up to a boil and transfer to the oven for 20 minutes or until the sauce thickened and chicken is completely cooked through. Enjoy! 🙂