Ingredients

The following ingredients have 4 Servings
  • 12 boneless (skinless chicken thighs (about 950g | 2lbs))
  • Salt and pepper to taste
  • 2 tbsp coconut oil
  • 2 cups broccoli florets
  • 1 cup light chicken stock
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp tapioca starch
  • 1 tsp chili pepper flakes

Instruction

  • Sprinkle the chicken thighs with salt and pepper and then melt the coconut oil in a large, skillet set over high heat. When the pan is hot enough, add the pieces of chicken, nice-looking side down, and cook them without moving them for about 4 minutes, until they turn opaque about half way up and develop a nice golden crust. Flip the pieces of chicken and cook them for another 3 to 4 minutes, until the meat is cooked all the way through and the juices run clear. Remove to a plate.
  • Put the skillet back over the heat source, lower the heat to medium and add the broccoli. Cook it for about 3 minutes, until slightly softened.
  • Meanwhile, mix the chicken stock, vinegar, mustard, chili pepper flakes and tapioca starch together in a large glass measuring cup or other container, preferably one that is equipped with a spout.
  • Pour this over the broccoli as soon as it’s cooked to your liking; bring to the boil and continue cooking until the sauce thickens, about 2 minutes.
  • Add the chicken thighs, along with their cooking juices, back into the pan and spoon some sauce over them.
  • Kill the heat, cover and allow the meat to sit in the hot sauce for about 5 minutes, then serve.