Oh yes, it’s a sneak peek recipe from the latest book in the Well Fed series by Melissa Joulwan: Well Fed Weeknights! If you’re a die-hard fan like I am, then you know just how exciting this is. And trust me, she has completely outdone herself with this third book. It’s INSANELYCRAZYAMAZING.
Mel graciously offered to share one of the recipes from her new book on Popular Paleo and I’ve picked Sticky Orange Sunflower Chicken for you guys. Such a great example of how to solve the problem of a meal prep at the end of a long day.
This recipe represents everything I believe in for weeknight cooking:
- It’s not boring… like at all. Even the broccoli is good!
- To my surprise, most, if not all of the ingredients, are things I actually had in the pantry already.
- It was a hit with the fam. (Phew! Bullet? Dodged.)
- Smartly uses the same pan on the stove top for the different layers of the recipe. Any recipe that doesn’t dirty a bazillion dishes is a winner in my book.
- Since I’m a big believer in the “next day potential” of dinner, I’m happy to report that rolling leftovers from this meal is a (tasty) cinch. I chose to heap it on top of baked sweet potato but I think it would be equally good mixed with leftover roasted chicken & some mayo for an Asian/African inspired chicken salad.
Fair warning: the sauce alone should be jarred and sold. It’s that good.
BONUS! Pre-orders before the November 1st release get all of these extra goodies with their copy:
- Well Fed Weeknights Bonus Recipes ebook with 13 additional recipes
- Epic Well Fed Meal Plan ebook with a month of menus, shopping lists, step-by-step instructions, and more
- Free grass-fed burgers (6 x 6oz) + $10 off from ButcherBox
- Free jar of Justin’s Almond Butter & 1-month free at Thrive Market
- Free issue & 20% off Paleo Magazine
I’ve ordered mine!! Be sure to get yours too! (You can click here for the link)
- Sticky Sauce:
- 1 medium navel orange
- 2 cloves garlic
- ¼ cup coconut aminos
- ¼ cup sunflower seed butter
- 1 tablespoon tomato paste
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon fish sauce
- 1 teaspoon hot sauce
- 2 tablespoons arrowroot powder
- 1 teaspoon powdered ginger
- 1 teaspoon coarse (granulated) garlic powder
- 1 teaspoon salt
- ½ teaspoon ground coriander
- ½ teaspoon ground black pepper
- 8 boneless, skinless chicken thighs (1½ pounds)
- 1 teaspoon extra-virgin olive oil
- Sesame Broccoli:
- 1 pound broccoli florets
- ½ cup water
- 2 teaspoons toasted sesame oil
- garnish: sesame seeds, scallions
- Preheat the oven to 425F.
- Make the sauce. Zest the orange and set the zest aside. Use a sharp knife to peel the orange, removing all of the white pith, then separate the sections and place in a pint-size Mason jar. Smash and peel the garlic and add to the jar, along with the rest of the sauce ingredients; whirl the ingredients with a stick blender until smooth. Set it aside.
- Toast the sesame seeds. Heat a large, nonstick skillet over medium-high heat, 2 minutes. Add the sesame seeds and stir-fry until toasted, about 3–5 minutes. Transfer to a plate to cool.
- Prep the chicken. Combine the ginger, garlic powder, salt, coriander, and pepper in a large bowl and mix with a fork. Add the chicken thighs to the bowl and toss to coat the pieces in the spices. Add the oil to the pan you used for the sesame seeds and reheat the pan over medium-high heat, 2 minutes. Add the chicken in a single layer and brown it, undisturbed, 3–4 minutes. Flip the chicken and brown the other side for 1 minute, then transfer to a 2-quart baking dish.
- Thicken the sauce. Pour the sticky sauce into the pan you used for the chicken and heat it, scraping up any brown bits in the pan, until it’s thickened a little, 1–2 minutes. Pour the sauce over the chicken and place the baking dish in the oven. Roast the chicken for 15–20 minutes, until the sauce is caramelized. While the chicken cooks, slice the scallions for the garnish and set aside, then cook the broccoli.
- Cook the broccoli. Place the water in the skillet you used for the chicken and bring it to a boil. Add the broccoli, cover, and steam it until tender, about 5 minutes. Remove the lid and allow any remaining water to evaporate. Turn off the heat, drizzle the sesame oil over broccoli, toss to coat.
- To serve, plate the broccoli and chicken, then top with extra sauce and garnishes.
YOU KNOW HOW YOU COULD DO THAT?
Replace the chicken thighs with chicken breast or pork chops. Use almond or cashew butter instead of sunflower seed butter.
Prepare the sauce and store it in the jar in the fridge. Brown the chicken and steam the broccoli; store both in separate airtight containers in the fridge. When it’s time to eat, simmer the sauce and pour over the chicken in a baking dish. While the chicken cooks, stir-fry the broccoli in a nonstick skillet with the sesame oil until hot.
According to Mel’s instructions, you’ll need a stick blender, a grater or tool for zesting, and a large baking dish to make this delicious sticky chicken recipe. Here are some examples of what to look for!