• 1 Tablespoon coconut oil
• 5 cloves garlic roughly crushed and skins removed
• 4 Tablespoons apple cider vinegar
• 1 lb boneless skinless, chicken thighs cut into bite sizes pieces
• 1/2 teaspoon black pepper
• 1/2 teaspoon Sea Salt
• 1/4 cup water
• 8 oz coconut milk canned


1. In medium sauce pan over medium/low heat add the coconut oil and diced chicken

2. Cook for 2 -3 minutes and then add the apple cider vinegar, water and garlic cloves and
cook for 3 minutes.

3. Add the black pepper and Celtic Sea Salt and cook until the liquid all boils down. This
should take roughly 10 minutes.

4. Stir in the coconut milk and simmer for 5 minutes until your liquid thickens slightly and
you have a gravy

5. Remove from heat

Carbs per serving 3g

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