BBQ Chicken and “Faux” Tatoes Recipe

Ingredients

• 3 tablespoons bacon fat, lard, or ghee
• 3 pounds chicken legs
• 2 teaspoons fine sea salt
• 1 teaspoon fresh ground black pepper
• ¼ cup diced yellow onion
• 1 head roasted garlic
• 2 tablespoons tomato paste
• 2 teaspoons liquid smoke
• ½ teaspoon stevia glycerite
• 1 cup chicken bone broth
• ¼ cup canned, full-fat coconut milk
• 1 medium zucchini, cut into ½-inch cubes
• Chopped fresh cilantro, for garnish (optional)

1. Heat the fat in a deep sauté pan over medium-high heat. Season the chicken with the salt and pepper. Place the chicken in the hot fat and sauté for about 8 minutes, or until golden brown on all sides. Remove from the pan.
2. Add the diced onion to the pan. Squeeze the roasted garlic from the head into the pan. Cook on medium heat for about 8 minutes, stirring occasionally, until the onion is golden brown. Add the tomato paste, liquid smoke, and stevia. Cook for 5 more minutes, stirring often.
3. Return the seared chicken to the pan and add the broth and coconut milk. Bring to a gentle boil, reduce heat, and simmer for about 1½ hours, or until the chicken is almost falling off the bone. Season to taste with salt and pepper.
4. Add the zucchini chunks to the pan and cook until the zucchini is soft, about 15 minutes. Sprinkle with cilantro if desired before serving.