- Prepare chicken and cook
- Prep corn and cook while chicken is cooking
- Make topping
- Serve corn and chicken together!
Sticky chicken
This dish was inspired by really unhealthy sweet sticky chicken that everyone loves. But why does it have to be bad for you and make you feel sick after? It doesn’t! Try this recipe that doesn’t have any flour, MSG, ketchup, BBQ sauce or any of the other garbage that is usually in those recipes! It also happens to taste much better!!!
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Ingredients:
- 10 chicken drumsticks legs
- 1/2 teaspoon salt pink Himalayan
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 tomato finely chopped
- 10 cloves garlic smashed with a knife but not peeled
- 1/2 red chili pepper chopped
- 1/2 cup Balsamic vinegar
- 3 tablespoons honey
- 1 tablespoon liquid smoke natural flavoring
- 1 oranges juiced
- 1/2 cup chives chopped
Directions:
- Prepare a large saute pan or dutch oven on high heat. Sprinkle the chicken with salt and pepper. Add olive oil and get hot. Add pieces of chicken and sear for 8 minutes on each side.
- Add the rest of the ingredients except the chives and turn the flame down to medium. Cover and cook for 10-15 minutes, mixing periodically, until it becomes a glaze. The garlic will fall out of its casing! Serve hot.
Notes & Tips:
Natural smokey flavoring comes in a bottle usually in the vinegar section of the supermarket or in specialty spice shops. I use the brand colgin but you can use any you find. I promise it makes the biggest and best difference in this dish!
Perfect corn on the cob
There are so many different ways to cook corn but this way is one of my favorites. It’s quick and buttery tasting! You can make it with or without the topping! Just be careful of the corn splattering!
| Servings: people USA imperial/metric conversion: |
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Ingredients:
- 6 corn on the cob shucked, cut in half
- 3 tablespoons coconut oil
- 1 teaspoon salt pink Himalayan
- 2 onions chopped
- 1/2 red chili pepper chopped
- 2 tomatoes chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon honey
- 1 teaspoon white wine vinegar
Directions:
- Place large skillet on high heat. Add 2 tablespoons of coconut oil and get hot. Add the corn and ½ teaspoon of salt and sear for 4 minutes, turning once or twice. Add 1 cup of water and cover for 5 minutes. Drain and place on serving plate.
- Wipe out pan and place on high heat. Add 1 tablespoon of coconut oil and get hot. Add the rest of the ingredients and cook for 4-5 minutes, mixing periodically.
- Place on top of corn and serve right away. Add more salt to taste.
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Make yourself a smokey chicken salad that everyone around you will wish they had:
In a container add lettuce, pulled apart leftover chicken, sliced corn on cob and topping
Add one of your favorite salad dressings (from this week or last) on the side and dress right before serve!
