Featured Maple Leaf Product: IQF Bone In Chicken Thigh (26344)
|IQF Bone In Chicken Thighs||25 Each||25 each|
|Ginger, Fresh, minced or grated||15 mL||1 Tbsp|
|Ginger Powder||10 mL||2 Tbsp|
|Salt||10 mL||2 Tbsp|
|Black Pepper||5 mL||1 Tbsp|
|Canola Oil||150 mL||5 Fl oz|
|Ginger Beer (or other de-alcoholized beer)||1 L||4.7 Cups|
|Onions, diced||750 mL||3.2 Cups|
|Tomatoes, canned, diced||750 mL||3.2 Cups|
|Mustard, prepared||45 mL||3 Tbsp|
|Worcestershire Sauce||60 mL||1/4 Cup|
|Brown Sugar||240 mL||1 Cup|
|Thyme, dried||10 mL||2 tsp|
|Green Onions, chopped||45 mL||3 Tbsp|
- In a large bowl or pan, combine the ginger and ground ginger with salt and pepper, remove half for the sauce. Add the canola oil and chicken to the bowl with 1/2 of the spices and toss until all chicken is coated. Arrange chicken thighs in hotel pans and roast in a preheated 350 F convection oven for 45 minutes or until the chicken is cooked through to an internal temperature of 165 F (74 C).
- While the chicken is roasting, make the sauce: Pour the ginger beer (regular beer) into a wide pot; cover and bring to a boil. Simmer for 20 minutes, reducing the liquid. Add the remainder of the spice mix, onions, tomatoes, mustard, Worcestershire sauce, brown sugar and thyme. Continue simmering, stirring occasionally, until the sauce thickens (about 30 more minutes).
- Pour the ginger beer sauce over the top of the panned chicken thighs, cover and place into the oven for another 10 minutes.
Garnish with finely chopped green onions or herbs. Serve with mashed potatoes and spring vegetables (not included in nutritional analysis).
Nutritional Info per 193 g / 6.8 oz
|Calories (375% from fat)||275 kcal|
|Saturated Fat||2.79 gm|
|Trans Fat||0.023 gm|
|Dietary Fiber||0.6 gm|
|Vitamin A||1 RE|
|Vitamin C||5 mg|