Orange Molässa Chicken

Ingredients

• 6–8 bone-in chicken thighs

• Zest and juice of 1 orange

• ⅓ cup Molässa

• ⅓ cup olive oil (reserve 1-1/2 Tbsp for cooking)

• 1 Tbsp coconut aminos

• 1 Tbsp dried tarragon

• Salt & pepper, to taste

Preparation

1. Preheat oven to 375°F.

2. In a medium bowl, combine orange zest and juice, Molässa, olive oil (remember to reserve 1-½ tbsp), and coconut aminos. Whisk until smooth. Stir in tarragon; season with salt and pepper.

3. Pat chicken thighs dry and season generously with salt and pepper.

4. Heat 1-½ Tbsp olive oil in a Dutch oven over medium heat. Place chicken thighs skin-side down and cook undisturbed for ~8 minutes, until deep golden brown.

5. Turn thighs skin-side up. Pour the sauce into the Dutch oven, keeping it mostly beneath/around the chicken so the skin remains exposed and crisp.

6. Transfer Dutch oven to the oven and bake, uncovered, 1 hour, or until meat is very tender and nearly falling off the bone.

7. Spoon sauce over chicken and serve with rice to soak up the juices.