|1/2 cup||(125 mL) Dry sherry|
|1/2 cups||(125 mL) Honey or agave nectar|
|1/4 cup||(60 mL) Freshly squeezed lime juice|
|4||Cloves garlic, minced|
|1 1/2 tbsp||(22 mL) Cinnamon|
|1 tsp||(5 mL) Salt|
|1/2 tsp||(2 mL) Black pepper|
|2 tbsp||(30 mL) Vegetable oil|
|1 Pkg||(4 pieces) Maple Leaf Prime Naturally® Chicken Thighs|
|1 Pkg||(5 pieces) Maple Leaf Prime Naturally® Chicken Drumsticks|
WHISK together sherry, honey, lime juice, garlic, cinnamon, salt and pepper in a small bowl.
SCORE chicken skin with a sharp knife and place in a large re-sealable plastic freezer bag. Pour the marinade over chicken and massage into the skin. Refrigerate for at least four hours or up to overnight.
PREHEAT oven to 350°F (180°C).
REMOVE chicken from the marinade and pat dry. Set aside on a plate. Pour the marinade into a small saucepan and place over medium heat. Bring to a boil then reduce to medium-low and simmer for 5-10 minutes or until slightly thickened. Set aside.
HEAT vegetable oil in a large skillet over medium-high. Working in batches, sear the chicken, 1-2 minutes per side or until golden brown. Place the browned chicken on a parchment paper lined baking tray; pour the thickened marinade over the chicken and bake for 25-30 minutes or until the internal temperature reaches 185°F (85°C).
Serve with roasted carrots and couscous.
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