Baked Turmeric and Sesame Chicken
Ingredients
- 1⁄4 cup toasted white SESAME SEEDS, whole
- 1⁄4 cup toasted white SESAME SEEDS, ground with a pinch of salt
- 1⁄2 cup flour
- 1 tsp unrefined sea salt
- Pinch Cayenne pepper
- 1 Tbsp TURMERIC
- 3 lbs Free range deboned chicken thighs
- 3 Tbsp COCONUT OIL
- 1 1⁄2 cup Low sodium chicken stock – heated
- 1⁄2 cup PUMPKIN puree mixed with
- 2 Tbsp MANUKA HONEY
- 1 Tbsp Grainy Dijon mustard
Instructions
1. Preheat oven to 350 ̊F.
2. Prepare a large baking dish by coating in coconut oil. In a large skillet, heat coconut oil over medium high flame.
3. Meanwhile, on a plate with a lip on it, combine sesame seeds, flour, salt, turmeric and cayenne pepper. Reserve 3 Tbsp flour for step 5. Roll each chicken thigh thoroughly in sesame seed mixture, pressing seeds into chicken.
4. Place in hot skillet and brown all chicken evenly. When brown, transfer chicken to prepared baking dish.
5. Return to the pan and add coconut oil and 3 tablespoons flour. Make a roux and when thickened add stock, grainy Dijon mustard, pumpkin and honey. Whisk together and allow to heat through.
6. Pour sauce over chicken and cover the dish with parchment. Bake for 25 minutes, remove parchment and continue baking for another 10 minutes.
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