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Leeks
Chicken thighs and maple leeks fondue
Author:
Les Cultures de chez nous
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Preparation
15
Baking
40
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
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 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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This week's specials
Chicken thighs and maple leeks fondue
From
Sep 19
to
Jan 01
Preparation
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.
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