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What’s for Dinner Tonight? Garlic Chicken with Maple Chili Glaze

What’s For Dinner Tonight?  Garlic Chicken with Maple Chili Glaze

Another night, Another Dinner.  But tonight I am actually excited to make this great recipe I found in one of my many MANY cooking magazines. The original recipe called for ancho chilies and sage, both things I did not have in my pantry tonight. But with a little inventiveness and substitution this recipe just talks to me.

The combination of the sweet and spicy flavors makes this a stand out chicken dinner. I was a little nervous that the recipe wouldn’t work so well because I thought it was weird that the glaze was not cooked with the chicken but just brushed on right before serving. However, it worked out really deliciously. I still think though that the glaze that this recipe calls for would be a great coating for a baked chicken and will have to try it a.s.a.p.

In fact, I am imagining baking chicken nuggets in this glaze and then using them in some wraps with avocado or on top of a salad even. Yumalish!

I will let you know how that works out real soon.

FYI – one of my favorite things about this recipe is the cooked garlic. I loved spreading it on my potatoes before I ate it.  Tonight midnight snack a few tam tams with the extra left over garlic.

 My lucky husband :)

Hope you enjoy What’s for  Dinner Tonight.

 E-mail me here at kosherstreet or ask me your cooking questions -I really would love to hear what you all are cooking tonight!

Till Dinner Tomorrow Night,

Happy Cooking! Sarah

Garlic Chicken with Maple Chili Glaze

4-6 Chicken leg quarters

Kosher salt & black pepper

1 cup all purpose flour

1 tsp. dried rosemary

1 tsp. dried thyme

1 tsp. dried marjarom

1tsp. chili powder

1 tsp. dried parsley flakes

1 tsp. smoked paprika

A dash of cayenne pepper (optional)

1 egg

1 cup soy milk

1 tbsp. lemon juice

½ cup + 2 tbsp. canola oil

4-6 red potatoes, halved

1 medium onion, halved and sliced

20 garlic cloves, peeled

For Glaze:

½ cup maple syrup

1 tsp. Dijon mustard

1  bone sucking mustard (optional)

½ tsp. chili powder

Pinch of kosher salt

Pre-heat oven to 375

  1. Sprinkle salt and pepper generously over the tops of the chicken quarters.
  2. On a large paper plate, combine the flour, with half of all the spices.
  3.  In a small bowl add the soy milk, the lemon juice, whisk well.
  4. Add the chicken pieces one at a time in soy milk mixture and then dredge in the flour coating. Repeat  and the repeat as needed for remainder of the chicken.
  5. Heat the canola oil in a large skillet . Fry chicken pieces a few at a time 3-4 minutes on each side until golden brown.
  6. Remove chicken and place in large dutch oven pot or aluminum pan.
  7. In the same skillet add the potatoes and cook in the remaining oil for 5-8 minutes. Add the onions, garlic and the rest of the spices and a little salt and pepper to taste. Cook everything for an additional 5-6 minutes or until potatoes and onions have turned slightly tender.
  8. Pour the potato mixture ontop of the chicken that is in the pot. Bake in oven uncovered for

35-45 minutes or until chicken is fully cooked and potatoes are fork tender.

  1. In a small bowl combine the glaze ingredients and brush over chicken and potatoes generously

Just before serving.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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