Chicken Thighs with Red Palm Oil Pan Sauce

January 29, 2018
Blog post

Prep time: 10 minutes

Cook time: 30 minutes

Serves: 2

Calories:

With a mild carrot-like flavor and a rich texture unrefined red palm oil is full of many health benefits and is one of the most nutritious edible oils in the world. Red palm oil is a rich dark red color in its unprocessed natural state and turns to liquid gold when melted in the pan. It offers antioxidants that help protect against a variety of health problems, including osteoporosis, asthma, cataracts, macular degeneration, arthritis, and liver disease. It contains 80% Vitamin A and a special form of vitamin-E that stops destructive damage and improves blood flow to brain cells. And if that wasn’t enough, red palm oil goes straight to the liver and ignites metabolism, which means you’ll burn calories from fat much faster. The sour taste of lemon in this recipe increases the flow of bile, flushing the liver and gall bladder. Because bile stores blood born toxins, lemons also helps detoxify the blood. It encourages secretions in stomach and digestive tract. It also softens stools and aids in regular elimination. Parsley allows for water excretion without the loss of electrolytes, which makes it unique among herbs. It’s hot and dry qualities are helpful for draining excess Kapha from the body. Salt and black pepper round out the flavors in this dish. Salt brings out the flavors of the food and is excellent for encouraging stomach secretions and black pepper is a pungent spice that improves circulation, destroys mucous in the digestive tract and sinuses and expels gas.

Print Recipe

Chicken Thighs with Red Palm Oil Pan Sauce

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Serves: 2

Ingredients

  • 2 Chicken Thighs, skin on
  • 4 tablespoons Organic Unrefined Red Palm Oil, divided
  • 1/2 cup Chicken Stock
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Lemon Zest
  • 1 tablespoon Parsley
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper

Directions

Chicken

  • In a sauté pan melt half of the red palm oil over medium heat.

  • Season the chicken thighs with parsley, salt and black pepper. Place them in the hot skillet with the skin side down.

  • Cook uncovered for 20-30 minutes, until the fat has rendered and the skin is a crisp golden brown. If the skin sticks to the pan, then the chicken is not finished on that side, so continue cooking. If the skin starts to burn before it is cooked reduce the heat and continue cooking.

  • Turn the thighs over and continue to cook for another 10-15 minutes until the meat is cooked through.

  • Remove chicken from pan and keep warm.

Pan Sauce

  • Increase heat to medium-high and deglaze the pan with chicken stock.  Add lemon juice and lemon zest, and then season with a dash of salt and pepper.

  • Mix everything together, scraping the bottom of the pan with a wooden spoon to help dissolve all the drippings on the bottom of the pan into the sauce. Simmer until liquid is reduced by half.

  • Remove from heat and melt in the remaining red palm oil, stirring to combine.

  • Pour over chicken and serve.

Notes

There are many growing concerns over the environmental impact of palm oil production due to palm oil deforestation.  I encourage you to research your red palm oil sources and choose only those who are dedicated to protecting both wildlife and the environment. I personally like Nutiva.

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