Monday, March 9, 2015

Orange and Beet Kvass Chicken

There has been a few sweet and sour dishes posted from a few of my favorite AIP bloggers lately. This got my mouth to water and craving for some of my own childhood favorites. This recipe was inspired by my great auntie's famous lemon chicken. Her dish calls for whole lemons and soy sauce unlike the lemon chicken most people associate with. Hong Kong Eurasian cooking has it's own flare unlike traditional Chinese cooking. Here I am using orange instead of lemons as the beet kvass is 
adding the right amount of tartness I was looking for in the dish. 

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Serves 4        Prep time 10 mins        Cook time 1 hr 30 mins


  • 1 lb Chicken legs or thighs
  • 2 peeled and chopped carrots
  • 4 stalks garlic greens, chopped
  • 2 stalks celery, chopped
  • 1 small beet, peeled  and chopped
  • 1 small orange, peeled but keep zest to use in sauce
  • 1 c. beet kvass or beet juice and 1 tbsp apple cider vinegar
  • 1 tsp pink himalayan salt or sea salt
  • 2 tbsp coconut aminos
  • 1 tbsp fat
  • 1 tbsp honey ( optional ) 


  1. Preheat oven to broil
  2. Toss chicken parts in salt, melted 1/2 tbsp fat and broil in roasting pan for 20 - 30 mins until golden, flip over half way to prevent burning, remove from oven 
  3. In a large pot, sauté vegetables in remaining fat for 5 mins, add 1/2 c beet kvass, coconut amino  and simmer for 10 mins to soften the vegetables 
  4. Put 1/2 c. beet kvass and orange and zest in blender and blend until smooth
  5. Add browned chicken, orange sauce into pot with vegetables and stir to mix
  6. Put lid on and bake in oven at 300F for 1 hour
  7. Stir in honey( optional )  and serve with your favourite side dish. 

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