HONEY GLAZED ROSEMARY & GARLIC CHICKEN
The flavour combination of this gorgeous, all in one dish is stunning. The sweetness of the pears and shallots, contrasts beautifully with the crispy, gooey and utterly mouthwatering honey glazed chicken.
Children on GAPS, SCD, or low starch diets will love this really satisfying meal. Nourish their brains and immune system and keep them coming back for more – perfect!
- 8 chicken thighs
- 2 tbsp coconut oil
- 1 tsp Seasalt
- 1/2 tsp freshly ground pepper
- 2 cloves garlic
- 2 tbsp honey
- 2 tbsp english mustard (or other)
- 8 shallots
- 4 pears
- handful rosemary (leaves)
heat your oven to 180°C/Fan 160°C/Gas 4. Season the chicken thighs with salt and pepper
heat the coconut oil in a large frying pan over a medium heat. Add the chicken thighs, skin side down. Cook for 4-5 minutess until the skin is crisp and golden. Pop onto a plate
peel and grate the garlic. Mix the garlic, honey, mustard and 1tbsp melted coconut oil in a small bowl. Set aside
peel the shallots, leaving them whole. Peel and core the pears, then cut into thick slices
tumble the shallots and pears into a baking dish. Pour over most of the mustard and honey mixture. Scatter in the rosemary leaves. Toss together
place the browned chicken thighs on top of the mixture in the baking tray. Drizzle over the remaining honey and mustard mixture
slide the tray into the oven and roast for 1 hour or until the chicken is cooked through
THE SCIENCE BIT
CHICKEN is packed with protein and the amino acid tryptophan making it a natural stress buster. It is a wonderful source of phosphorus to help support bones and teeth as well as selenium to help protect against free radical damage. All varieties of PEARS contain flavonoids called flavonols and flavan-3-ols whilst red-skinned pears also contain anthocyanins – these are all major antioxidants which have been shown to be fantastic for blood sugar balance and can help reduce the risk of type 2 diabetes.