Ginger-Beer Chicken Thighs - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

193 g / 6.8 oz

Ingredients

	Metric	Imperial
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).