Chicken thighs and maple leeks fondue
15
40
4
No
Ingredients
- 50 ml (1/4 cup) of lime juice
- 50 ml (1/4 cup) of olive oil
- 5 ml (1 teaspoon) of crushed chili
- 5 ml (1 teaspoon) of dried rosemary
- 2 finely chopped garlic cloves
- 1 Bay leaf
- 454 g (1 pound) of chicken thighs without skin (8 pieces)
- 250 ml (1 cup) of Les Cultures de chez nous sliced leeks
- Ground salt and black pepper
- 5 ml (1 teaspoon) of coriander seeds
- 25 ml (5 teaspoons) of lime juice
- 50 ml (1/4 cup) of maple syrup
- 30 ml (2 tablespoons) of melted butter
Preparation
Side-by-side mode
- In a bowl, mix 6 first ingredients and marinate chicken thighs for 24 hours in the refrigerator. Preheat oven to 180°F (350ºC). Oil an oven safe plate and spread Les Cultures de chez nous sliced leeks. Season then sprinkle with lime juice and maple syrup.
- Remove the chicken from the marinade, drain and throw away the marinade. Set marinated chicken over sliced leeks and spray with melted butter. Cover with aluminium paper and oven-bake for about 20 minutes. Remove aluminium paper and continue cooking for another 20 minutes or until a meat thermometer indicates an internal temperature of 170°F (77°C).
- Serve with basmati rice, braised carrots and curry.
Did you know that...
Leek roots (rootlets) are edible. Clean and dry them well before frying them for a salad garnish or dip!
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