CHICKEN ADOBO

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Wash and pat dry chicken thighs Peel garlic cloves and mince in the food processor Turn on the stove high heat (searing meat works best on high heat, be careful with spitting oil), spoon coconut oil into pan (non-stick/ skillet) and sear the chicken on both sides until brown (~5mins each side).

Season chicken with a pinch of salt Stab each chicken thigh multiple times with a sharp knife (this will ensure all the flavour from the sauce gets locked inside the chicken!) Turn stove to medium heat, add minced garlic, and fry until light brown Add soy sauce, ACV, peppercorns, bay leaves, sugar and light coconut milk

– Cook low and slow for 30 mins (or until chicken is no longer pink inside) – Spoon out oil that has risen to the top – Take out bayleaves (they have served their flavour enhancing purpose!) – Serve with some brown rice, quinoa and steamed greens of your choice (we love spring greens or broccoli).