|8||Maple Leaf Prime Naturally® Chicken Thighs|
|5||Medium carrots, peeled and cut into 3” (8 cm) pieces|
|2||Onions, cut into thick round slices|
|1 tbsp||(15 mL) Vegetable oil|
|Salt and pepper|
|1/2 cup||(125 mL) Maple syrup or honey|
|2 tsp||(10 mL) Hot chili sauce|
|1 tbsp||(15 mL) Apple cider vinegar|
|1 tbsp||(15 mL) Tomato paste|
|2 tsp||(10 mL) Freshly grated ginger|
|2 oz||(50 g) Roasted cashews|
|3 tbsp||(45 mL) Cilantro|
|4||Servings cooked basmati rice|
PREHEAT oven to 375°F (190°C).
ARRANGE chicken, carrots and onions in a 9x13” (3.5L) rectangular baking dish. Drizzle with oil and toss to coat. Season with salt and pepper. Roast chicken and vegetables for 30 minutes.
WHISK together maple syrup, hot chili sauce, apple cider vinegar, tomato paste and ginger. Drizzle over chicken and roast for an additional 15 minutes. Scatter cashews over the chicken and return to the oven for 15 minutes more or until the chicken is tender and the internal temperature reaches 185°F (85°C). Chicken should be sticky and brown. Sprinkle with cilantro and serve over basmati rice.
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