Chicken Thighs with Roasted Apples and Garlic

Discussion in 'Food and nutrition' started by [email protected], Feb 27, 2006.

  1. Chicken Thighs with Roasted Apples and Garlic

    The apples create a flavorful chunky sauce. Feel free to leave bits of
    peel on the apples to make this rustic dish even more colorful.

    5 cups chopped peeled Braeburn apple (about 1 1/2 pounds)
    1 teaspoon chopped fresh sage
    1/4 teaspoon ground cinnamon
    1/8 teaspoon ground nutmeg
    4 garlic cloves, chopped
    1/2 teaspoon salt, divided
    Cooking spray
    8 chicken thighs (about 2 pounds), skinned
    1/4 teaspoon black pepper
    Chopped parsley (optional)

    Preheat oven to 475 F. Combine first 5 ingredients. Add 1/4 teaspoon salt;
    toss well to coat. Spread apple mixture on a jelly roll pan coated with
    cooking spray. Sprinkle chicken with 1/4 teaspoon salt and pepper, and
    arrange on top of the apple mixture. Bake at 475 F for 25 minutes or until
    chicken is done and apple is tender. Remove chicken from pan; keep warm.
    Partially mash apple mixture with a potato masher, and serve with chicken.
    Sprinkle with parsley, if desired.

    Yield: 4 servings (serving size: 2 thighs and about 2/3 cup apple mixture)

    Calories 257(20% From Fat); Fat 5.7g (Sat 1.4g,Mono 1.6g,Poly 1.4g);
    Protein 25.9g; Cholesterol 107mg; Calcium 30mg; Sodium 405mg; Fiber 3.5g;
    Iron 1.7mg; Carbohydrate 26.6g Cooking Light

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