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 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
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
- Sprinkle salt and pepper generously over the tops of the chicken quarters.
- On a large paper plate, combine the flour, with half of all the spices.
- In a small bowl add the soy milk, the lemon juice, whisk well.
- 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.
- 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.
- Remove chicken and place in large dutch oven pot or aluminum pan.
- 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.
- 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.
- In a small bowl combine the glaze ingredients and brush over chicken and potatoes generously
Just before serving.