This simple recipe can be made to marinate your chicken thighs for putting on top of your congee, kitchari or any need for protein.
1/4 cup Molasses
1/4 Cup Honey
1/8 cup Coconut Aminos, Liquid Aminos, or Tamari
1/8 cup Fresh lemon juice
1/8 cup Oil (olive, avocado, sesame)
3 Garlic cloves, minced
1 tsp Black pepper
1lb Chicken thighs (boneless, skinless)
Combine all ingredients in a shallow dish or large zip-top plastic freezer bag; add chicken, cover and let marinate in the fridge overnight (at least 2 hours)
Warm cast iron pan , over medium heat.
Add chicken and a bit of marinade to the pan (discarding most of the marinade)
Cook thighs over low to medium heat, turning over halfway. Low and slow
Once cooked, cool chicken and slice into 'finger' sized portions. In general it's recommended to eat about 3 fingers worth of chicken with porridges if looking for a little extra nourishment