4 skinless chicken thighs, skin removed if purchased with skin on, bone-in or boneless fine
1/2 teaspoon salt
1/4 teaspoon pepper, divided
2 tablespoons olive oil
2 tablespoons toasted sesame seeds, divided
1/2 cup light (lower sodium) soy sauce, optional Tamari
1/4 cup raw honey
1 tablespoon lemon juice
2 cloves garlic, finely chopped
1 teaspoon cornstarch
First, rub the chicken with salt and half of the pepper.
In a skillet sprayed with olive oil, brown both sides of the chicken over medium to high heat.
Once browned, transfer the chicken to the slow cooker and sprinkle it with 1 tablespoon of sesame seeds.
Mix together the soy sauce, honey, lemon juice, garlic and the remaining pepper in a small bowl.
Add the sauce to the chicken and cook for 6 hours on low or 4 hours on high.
Separte the chicken from the liquid.
Place the liquid in a small saucepan and cook it with the cornstrach over low heat until it thickens.
Just before serving, pour the sauce over the chicken and sprinkle with the rest of the sesame seeds.
This chicken dish goes perfectly over a bed of steamed brown rice or quinoa.
Source : Allrecipes