Its been a while (way too long in fact) since I’ve delved in the Yankee Kitchen Ninja website in search of dinner inspiration. Every time I check out this wonderfully creative site I come away with a whole list of dinner and baking ideas. And of course my recent foray wasn’t any different and one look had me breaking out my baking dishes and planning dinner.
This easy and delicious recipe for maple ginger chicken and apples actually comes from Maple by Katie Webster and is the perfect fall dinner. The ingredients are simple, yet when combined together, are delicious and turn ordinary chicken into anything but. Everything about this dish simply makes me homesick for New England.
For best results, marinate the chicken overnight before cooking. This requires a bit of planning but the results don’t disappoint.
MAPLE GINGER CHICKEN & APPLES
1 shallot, finely sliced
3/4 cup apple cider
1/2 cup dark pure maple syrup
1 tablespoon finely grated peeled fresh ginger
1 tablespoon apple cider vinegar
1 teaspoon chopped fresh thyme leaves, plus additional sprigs for the pan
3/4 teaspoon salt
1/2 teaspoon ground black pepper
8 bone-in chicken thighs and drumsticks–I like to use a combination of the two
3 medium apples, peeled, cored and quartered
- Combine the shallot, apple cider, maple syrup, ginger, vinegar, thyme leaves, salt and pepper in a large ziplock bag. Seal the bag and use your hands to massage all of the ingredients together.
- Place the bag on a large rimmed dish, add the chicken parts then reseal the bag.
- Ensure that as much of the chicken is covered in the marinade and let sit in the refrigerator overnight or for at least 12 hours, turning the bag occasionally to redistribute the chicken and the marinade.
- When you are ready to cook preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and coat it lightly with non-stick cooking spray.
- Take the chicken from the bag and arrange the pieces on the baking sheet.
- Nestle the apples around the chicken, add the reserved thyme sprigs and pour some of the marinade over the chicken.
- Bake, basting occasionally, for about an hour or until fully cooked.
- Serve, topped with the sauce, alongside noodles or potatoes.