Gluten- Free Low Carb Orange Chicken Legs

This is a very simple recipe, and is really delicious. I don't have a picture, my camera is sort of working on and off lately.  I prefer dark meat, but you could also do this with chicken breasts if you prefer, just cook them less and watch that they don't dry out. I hope you'll enjoy it!!


Orange Chicken Legs -->

4- 6 organic chicken legs

salt and pepper

Sauce:

4 Tablespoons of honey

2 Tablespoons Tamari, gluten free soy sauce

1 Tablespoon Butter, or virgin coconut or palm oil

Grated rind of one orange

Juice of one orange

1 Tablespoon of red pepper flakes

Combine sauce ingredients in a small pot and cook over medium- low heat until reduced by one-third.

Salt and pepper legs. Brown on both sides in a pan with heated oil*. Place legs in a dish and pour sauce over the legs. Cook 350 degrees for about 45 min- an hour, basting every 20 minutes. You will know that the legs are done if you pierce the largest leg close to the bone and the liquid (jus) is clear, and not tinged with pink or red.

* meaning: turn heat medium-high to high and place legs in pan. Don't move them but watch carefully- in 2-3 minutes, the bottom will be "browned". You can then turn them over, using spatula or tongs and brown the other side. If your legs are thick, you might want to try and get the other parts evenly browned too by holding the legs one by one in various positions with tongs. The rest of the chicken is still raw, but you will have a nice brown coat on the outside to seal in juices while baking.