- 1.5 pounds of organic dark chicken meat (preferably thighs) removed from the bone
- 6 tablespoons olive oil
- 1 teaspoon sesame oil
- 4 tablespoons dark molasses
- 12 ounces of organic chicken stock
- ½ cup of finely minced fresh Italian parsley
- 1 teaspoon agave syrup
- 4 large carrots chopped
- 3 teaspoons soy sauce
- 2 tablespoons cider vinegar
- dash of white wine (to taste)
- ¼ teaspoon salt
- 3 garlic cloves
- ½ minced brown onion
- 4 scallions (chopped)
Mince the parsley and garlic and toss in saucepan with olive oil. Chop the scallions and slice the onion in thin slices and toss in with ½ of the parsley and ½ of the garlic. Add more that the 6 tablespoons of olive oil if necessary. Keep on medium add the chopped carrots, soy sauce and 2 tablespoons of molasses. Remove from saucepan and put into pot on medium. Pour all of the chicken stock into the pot along with the vegetable mixture. In the same saucepan the vegetables were in, brown the chicken meat on both sides and add the salt and remaining molasses, garlic and parsley. Add the sesame oil. Remove the chicken from the saucepan and pour into pot. Keep pot on medium and cook until the chicken it is tender and falls apart. Best served over rice. Makes 6-8 portions. (Serve on brown rice or wilted spinach.)