It’s soup season! This classic pea and ham soup will be excellent for a lunch or dinner on a cool, fall day.

Serves 6

• ½ cup tamari

• ½ cup chicken broth

• 4 tbsp. Thai sweet chili sauce

• 2 tbsp. Sriracha

• 2 tbsp. coconut sugar

• juice of 1 lime

• 1" fresh ginger, peeled & minced

• 3 cloves garlic, crushed

• 4 lbs. chicken drumsticks

• 2 green onions, thinly sliced

• 1 tsp. sesame seeds, to garnish

In a large bowl, whisk together the tamari, chicken broth, Thai sweet chili sauce, sriracha, coconut sugar, lime juice, ginger and garlic.

Place the chicken drumsticks into a large bowl and pour over the marinade, taking time to ensure each drumstick is well coated. Cover the bowl and marinate the chicken for at least 30 minutes, or if time allows overnight.

When ready to cook, place the drumsticks into the bowl of the slow cooker and pour over the marinade. Cook on high for 3 hours, until the drumsticks are tender and cooked through.

Preheat the broiler to high. Line a large baking sheet with kitchen foil.

Transfer the drumsticks to the baking sheet and broil until golden and crisp, roughly 3-5 minutes.

Garnish with green onions and sesame seeds, and serve hot.

• Calories: 523

• Fat: 28g

• Carbs: 8g

• Protein: 57g

• Fiber: 1g