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). If the meat is stuck to the pan, it is not yet browned, so leave it for a couple more minutes - until it easily pulls away.
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, 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).