Dairy-Free Gluten-Free Serves 4

• 1 Whole Chicken broken down
• 1/4 cup Chicken broth
• 1/2 tsp garlic minced
• 4 TBsp Maple Syrup
• 1 Tbsp Coconut Aminos
• 2 tsp cold water mixed with 1 tsp cornstarch
• 1 Tbsp Lemon Juice
• 1/2 tsp Chili Flakes
• 1 tsp Lemon Zest
• Salt and Pepper to taste

Directions:

Combine all sauce ingredients except slurry made of water and starch into a bowl. Pat dry the chicken and season with salt and pepper to your taste. Place chicken into a cast-iron skillet and fry until golden brown on all sides (should take about 2-3 minutes per side). Remove the chicken from the pan and drain any excess oil. Pour sauce ingredients into the pan and bring to a boil. Reduce heat and simmer for an additional 1-2 minutes. Next, return chicken to the pan and spoon sauce over top. Place pan into a preheated oven at 400 degrees F for 10 minutes or until chicken has cooked through. Remove the chicken from the pan and cook the sauce down over the stove after the addition of the slurry. Let the sauce thicken up making sure to stir often. Once the sauce has become reduced to the desired texture, drizzle over chicken and serve with a side of vegetables.