Preheat the oven to 425F
In an oven safe cast-iron or stainless-steel skillet, melt the ghee or coconut oil. Season both sides of the chicken with salt and pepper, and place the pieces skin side down in the pan. Roast for 5 to 6 minutes or until the skin browns and releases easily from the pan.
While the chicken cooks, combine the onion, garlic, ginger, sesame seeds, chili flakes, coconut aminos, and more salt and pepper in a small mixing bowl.
Flip the chicken thighs over so that they are skin side up in the pan. Pour the sauce mixture evenly over the chicken and bake for 30 minutes or until the internal temperature of the chicken reaches 165F.
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|Serving Size: 1 Serving (197g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 303 (67%)|
|Amt Per Serving||% DV|
|Total Fat 33.7g||45 %|
|Saturated Fat 11.4g||57 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 157.9mg||49 %|
|Sodium 143.8mg||5 %|
|Potassium 398.2mg||10 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 1.4g|
|Protein 33.2g||47 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 449
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