Ingredients

• 2-3 lbs chicken thighs

• 1 can garbanzo beans

• 1/2 cup coconut aminos

• 1/2 cup fish sauce

• 1/2 cup turbinado sugar

• 2 tbsp microplane ginger

• 4 tbsp sambal oelek

• 2 limes zest

• 2 limes juice

• 4 garlic cloves microplaned

• 4 tbsp chopped cilantro

• splash liquid hickory smoke

• 4 tbsp neutral oil

Recipe

1. Heat oven to 425 degrees. Mix Marinade (coconut aminos, fish sauce, turbinado sugar, ginger, sambal oelek, lime zest, lime juice, garlic, cilantro, smoke, oil), marinate chicken for 30 mins - 4 hours.

2. Rinse garbanzo beans and put in skillet. Put chicken in glass baking dish. Pour equal parts marinade over both beans and chicken.

3. Bake beans and chicken in oven at 425 degrees for 35 minutes. Remove both from oven. Cool 5 minutes. Serve with rice and salad.