Yield
25
Portion Size
158 g / 5.5 oz
Category
Chicken
Featured Maple Leaf Product: IQF Bone In Chicken Thigh (26344)
Ingredients
| Metric | Imperial | |
|---|---|---|
| IQF Bone In Chicken Thighs | 25 Each | 25 each |
| Green Beans, fresh, ends cleaned | 750 g | 1.65 Lbs |
| Cumin Powder (for chicken) | 45 mL | 3 Tbsp |
| Chili Powder | 15 mL | 1 Tbsp |
| Paprika | 30 mL | 2 Tbsp |
| Chicken Base, low-sodium | 15 mL | 1 Tbsp |
| Black Pepper | 5 mL | 1 tsp |
| Canola Oil | 15 mL | 1 Tbsp |
| Cumin Powder (for beans) | 15 mL | 1 Tbsp |
Method
- Preheat convection or combi oven to 350 F. Ensure that the chicken thighs are defrosted fully. The seasoning will stick and cook better when the chicken is fully defrosted.
- In a bowl, combine the cumin (for chicken), chili, paprika, chicken base and black pepper. Season the chicken with this spice mixture, ensuring that the chicken is evenly coated with spices. Place chicken thighs on a parchment lined baking sheet.
- Roast the chicken for 20-30 minutes, ensure that the chicken reaches an internal temperature of 165 F (74 C). Steam the green beans for 5 minutes, refresh with cold ice water once the cooking time has been reached.
- Combine the canola oil, cumin (for green beans) in a bowl. Toss the green beans in the bowl and then place on a parchment lined baking sheet, roast the green beans for 4-7 minutes, depending on the oven. Plate the chicken and green beans, serve hot.
Suggested Accompaniments
Garnish with fresh, thin slices of radishes. Serve with rice pilaf (nutritional analysis not included).
Nutritional Info per 158 g / 5.5 oz
| Calories (63.3% from fat) | 285 kcal |
| Fat | 17.1 gm |
| Saturated Fat | 4.87 gm |
| Trans Fat | 0.002 gm |
| Cholesterol | 123 mg |
| Sodium | 726 mg |
| Carbohydrates | 6.9 gm |
| Dietary Fiber | 2.5 gm |
| Sugars | 1.1 gm |
| Protein | 15.4 gm |
| Vitamin A | 24 RE |
| Vitamin C | 7 mg |
| Calcium | 71 mg |
| Iron | 2.49 mg |
| Potassium | 82 mg |
| Phosphorous | 17 mg |