Recipes Included On This Page Glazed Chicken Thighs Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Glazed Chicken Thighs Recipe By : Hallie Serving Size : 3 Preparation Time :0:00 Categories : Volume 11-02 Feb 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 chicken thighs 1/2 cup apricot jam 1 tablespoon Dijon-style mustard 2 tablespoons lemon juice 1 tablespoon Madras curry powder 1 tablespoon Worcestershire sauce Coarse salt Set oven temperature to 350F (180C). Cut a piece of baking parchment to fit a shallow pan. If you have a rack that will also fit into the pan set that in place on top of the parchment. If not, place the pan beneath one of the regular oven racks but the cleanup won't be quite as easy. Lightly rub or brush a little cooking oil on the rack. Cut the chicken thighs into two pieces along the bone so you have one piece with bone and one without. Mix the jam, mustard, lemon juice, curry powder and Worcestershire sauce in a small bowl. Dip each piece of chicken into the sauce then place it on the rack, skin-side-up. After you have all the chicken on the rack you can brush a little extra sauce over any pieces that look deficient. Sprinkle a few grains of coarse salt on each piece. Place in the oven and cook for about 30 minutes or until the chicken is done. The boneless pieces may be done a little sooner so watch for that. If you wish you can brush any remaining sauce over the chicken about halfway through the cooking. I use a counter-top convection oven (not a convection toaster oven) for most things these days and I normally have it set to the convection setting as I like the results. When I made this for Buddy the other day he said it was possibly the best chicken he has had in ages and that I must do it again. The parchment, which I have only recently started using, makes for very easy cleanup. Cooking the chicken on the rack allows the fat to drain off while leaving the chicken nice and juicy. The glaze gives a nice crispy sweet/spicy crispiness. I think this recipe would work reasonably well with skinless thighs but have never tried it as we like the flavour of the skin. Recipe and MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 5 February 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 536 Calories; 29g Fat (48.4% calories from fat); 33g Protein; 36g Carbohydrate; 1g Dietary Fiber; 158mg Cholesterol; 276mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Fruit; 3 Fat; 2 1/2 Other Carbohydrates. Back to Recipe List

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