Serves: 4
Total Calories: 244
Prep time:
Cook time:
Total time:
Set Global Sun Oven out to preheat.
Grate the zest from the lemon and the orange into a small bowl. Add the ginger, the honey to the bowl, and the juice from one half of the lemon and one half of the orange. Stir until the honey dissolves. Place the chicken thighs on the bottom of a light-weight, dark pot (or a Dutch oven). Pour half of the juice mixture over the chicken. Season with salt. Cover the chicken with the vegetables. Pour the remaining juice mixture over the vegetables. Season with salt. Put the lid on the pot and cook in the Sun Oven until the vegetables are soft, 1 1/2 to 2 hours (longer if using a Dutch oven). Remove pot from Sun Oven. Using a slotted spoon, transfer vegetables to a serving bowl. Drizzle with olive oil. Serve with rice.
This Solar Braised Chicken and Root Vegetables recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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