Chicken thighs and maple leeks fondue

Author: Les Cultures de chez nous
Images poireaux
Preparation 15
Baking 40
Portions 4
Freezing No


  • 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 gr (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
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  • In a bowl, mix 6 first ingredients and marinate chicken thighs for 24 hours in the refrigerator. Preheat oven at 180 ° C (350 º F). Oil an oven safe plate and spread Les Cultures de chez nous sliced leeks. Season then sprinkle with lime juice and maple syrup.
  • Remove chicken from marinade, drain and throw away 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.

Chef's notes