Paleo Orange Chicken with Jicama 'Rice'

Ingredients

• about 680 g Chicken Thighs
• 1/2 cup Almond Flour
• 1/4 cup Tapioca Starch
• 1/2 cup Orange Juice
• 1 tbsp Orange Zest
• 2 tbsp Coconut Aminos
• 1 tbsp Rice Wine Vinegar
• 2 tbsp Maltose-Free Honey
• 1 large Jicama

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g Chicken Thighs into bite-sized pieces, about 2.54 cm cubes.
2. 2In a medium bowl, combine the 1/2 cup Almond Flour and 1/4 cup Tapioca Starch. Add the chicken pieces to the bowl and toss until each piece is evenly coated with the almond flour and tapioca starch mixture.
3. 3Heat about 1.27 cm of coconut oil in a large, heavy-bottomed skillet (like a 30.48 cm cast iron skillet) over medium-high heat until it shimmers. Carefully add the coated chicken pieces in a single layer, being careful not to overcrowd the pan (you may need to do this in batches). Fry for 5-7 minutes per side, until the chicken is golden brown and crispy, and reaches an internal temperature of 74°C. Transfer the cooked chicken to a plate lined with paper towels to drain.
4. 4While the chicken is cooking or draining, prepare the sauce. In a medium saucepan, combine the 1/2 cup Orange Juice, 1 tbsp Orange Zest, 2 tbsp Coconut Aminos, 1 tbsp Rice Wine Vinegar, and 2 tbsp Maltose-Free Honey.
5. 5Place the saucepan over medium heat and bring the orange sauce mixture to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce has slightly thickened. It should coat the back of a spoon.
6. 6Add the cooked chicken pieces back into the saucepan with the thickened orange sauce. Gently toss the chicken to coat each piece evenly with the sauce. Cook for 1-2 minutes more, just to heat the chicken through.
7. 7While the chicken is coating, finely dice the 1 large Jicama into very small pieces, about the size of rice grains. This will be your jicama 'rice'.
8. 8Serve the saucy chicken immediately over a bed of the finely diced jicama 'rice'.

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