In this recipe it’s all about the sauce!
6 chicken thighs
2 tbs. garlic-infused olive oil
1 tsp. fine sea salt
For the sauce:
2 tbs. almond butter
1/2 tsp. grated fresh ginger
2 tbs. soy sauce
2 tbs. brown sugar
1/2 tsp. chili flakes (or to taste)
2 tbs. water
Heat the oven to 425°F. Arrange the chicken in a shallow roasting tray lined with foil, sprinkle with the oil and salt. Bake for 20-25 minutes, or until cooked through. Alternatively, cook for 7-8 minutes per side on an outdoor grill. (If using boneless chicken thighs, lessen the cooking time.)
Whisk the sauce ingredients together in a small bowl. When the chicken is done, arrange it on a serving plate and drizzle some of the sauce over. Serve the remaining sauce on the side.
Cooking with Nigella 