Ingredients
8–10 skin-on chicken drumsticks (about 2 lbs., depending on their size)
1 Tbsp. ghee (or avocado oil for dairy-free), divided
3 Tbsp. Dijon Mustard
3/4 cup bone broth
2–3 dates, pitted and finely chopped (may substitute 1 Tbsp. honey)
1 tsp. ground cumin
1 1/2 tsp. dried thyme
1/2 tsp. paprika (smoked or sweet)
Salt & pepper to taste
Directions
1. In a large skillet or Dutch oven over medium-high, add 1/2 Tbsp. ghee or avocado oil. When the oil is hot, add chicken legs and cook 3–4 minutes on each side until lightly browned. Remove chicken and place in the bottom of the slow cooker. Repeat with remaining chicken.
2. To make the sauce, add Dijon mustard through black pepper (i.e., Dijon mustard, broth, dates, cumin, thyme, paprika, salt & black pepper) in a small bowl and whisk to combine, or you can blend the sauce in a blender.
3. Pour sauce over chicken in the slow cooker and toss chicken to coat each piece with sauce. Place lid on slow cooker and set to LOW heat. Cook 5 hours or until chicken is cooked through.
4. Remove chicken to a plate to keep warm.
5. OPTIONAL: Carefully pour the sauce into a small saucepan over medium-high heat. Bring sauce to a boil and reduce heat slightly to produce an aggressive simmer/low boil for 5–10 minutes or until slightly thickened. Taste and season with salt and pepper to taste. Serve chicken with sauce.
Notes
Thyme is an excellent herb to fight bacterial or viral infections – a “go-to” if you are sick. Thyme also has neuroprotective properties, protecting the brain from inflammation. This recipe is great to meal prep on a Sunday night to have meat on hand for the week.
Recipe from: The Real Food Dietitians
About the author : Melissa
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