Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- February 2008 - G's


FareShare Chat Recipes.
FareShare Gazette Recipes.


Recipes Included On This Page

Glazed Chicken Thighs

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index



FareShare Chat Recipes.
FareShare Gazette Recipes.

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

Recipe and MC format by Hallie.

Contributed to the FareShare Gazette by Hallie; 5 February 2008.

- - - - - - - - - - - - - - - - - - - 

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

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!