Crispy Chicken Thighs
2 teaspoons salt
2 teaspoons pepper
Creamy Mustard Sauce
1 tablespoon ghee
3/4 cup chicken stock (link to homemade, store bought works too)
1/4 cup dijon mustard
2 tablespoons cashew cream (link to homemade, could sub Nutpods Original flavor or heavy cream if not Whole30)
1/2 teaspoon salt
fresh thyme for garnish (optional)
Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper and set in the wire rack.
Pat the chicken thighs completely dry, and season both sides with salt + pepper. Place on the wire rack, and roast for 45 minutes, or until crispy + golden brown. Remove and allow to rest for 5 minutes.
Heat a small skillet over medium heat. Melt the ghee, then add the arrowroot starch, whisking constantly until bubbling, about 30 seconds. While whisking constantly, pour in the premixed chicken stock, dijon mustard and cashew cream. Allow to warm and thicken for 1-2 minutes. Season with salt. Add more chicken stock if you want a thinner sauce.