K4 Sticky Chicken
Sometimes, you just want to sink your teeth into a juicy piece of chicken covered in a sticky and delicious sauce. Amen to that, but why stop there? Surely you could also have the wonderful goodness and awesome flavours that fermented foods have to offer? Well, yes, of course you can, and all wrapped up in tempting morsels of sweet, sweet poultry. This sticky chicken recipe is also fully compliant with the AIP diet, so you won’t be missing out on anything. And, as with everything from K4, it's more than a little bit good for you. :)
- 500g organic chicken nibbles or wings
- 2 tsp K4 Cultured Turmeric Paste
- 2 tsp K4 Cultured Garlic Cloves
- 2 tsp K4 Cultured Just Ginger
- 1 tsp Coconut Aminos
- 1 tsp Fish sauce
- 2 tsp Manuka honey
- 1 fresh lime, zest and juice
- Preheat oven to 180C.
- Combine all ingredients except the chicken in a bowl and whisk well.
- Add the chicken and toss until all the pieces are thoroughly coated.
- Set aside to marinate for 30 minutes.
- Pour chicken and sauce into a roasting dish.
- Roast in the oven for 20-30 minutes, depending on the size of your chicken pieces.
- When they are sticky and dark caramel in colour – they are ready to be sucked clean to the bone!
- Serve with K4 Cultured Vege Riceor fresh seasonal greens dressed with K4 Cultured Vinaigrette.
Chicken is a staple ingredient for many of us, and for good reason: it provides a nutritionally dense and lean source of protein. Wings have a slightly higher calorific content than other cuts as well as containing more fats, although some argue that, along with the thighs, they provide a much superior flavour than the breast. However, there’s no reason you can’t adapt this recipe to pair it with your favourite part of the bird.
When selecting your chicken, try and get it from a source you trust. A butcher or a farmers’ market or shop will be able to tell you the most about the conditions that the bird lived in whilst it was alive, although there’s nothing wrong with buying from a trusted supermarket as well. Organic animals will be the most expensive, as farmers must adhere to the strictest standards. Because they have been allowed to mature slowly and are given plenty of exercise outside, organic chickens will be firm and flavourful, but slightly less plump than battery ones. Free range birds are cheaper and will have had access to outside space during their lives. Battery or factory farmed chickens are the cheapest by a long way, but often spend their short lives in very unpleasant conditions. This results in poor quality and often overly fatty meat, even if we ignore the moral quandaries for a moment. Whatever type of chicken you go for, make sure that the skin is clear and soft, as well as being free from bruises, blemishes and cuts.