You might have noticed we have a thing for maple syrup here at True Food Movement. We love the flavor, and we love how often it’s hand-crafted by hard-working family farmers.
So when Katie Webster’s new cookbook Maple: 100 sweet and savory recipes featuring pure maple syrup arrived in the mail we scooped it up and headed for a cozy nook.
I hope Katie reads this because this cookbook is fantastic! The food photography is stunning, and the recipes are tried and tested (just like we do here!). You can trust her, and we really think it’s worth picking up. In fact, she inspires us so much we hope we can produce a cookbook of the same caliber someday soon.
We chose the maple ginger chicken thighs recipe because of her intro:
You know how some cookbooks automatically fall open to a particular page because you’ve used that recipe so many times? Mark my words, this will that page.
How can we resist that? The only thing to be aware of is brining time, you need 12 to 24 hours in your fridge before you can make the dish so plan accordingly. The directions are reprinted with permission below:
- 1 shallot, finely sliced
- 3/4 cup apple cider
- 1/2 cup dark pure maple syrup
- 1 tablespoon finely grated peeled fresh ginger
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 8 bone-in chicken thighs with skin
- 1 teaspoon chopped fresh thyme leaves, plus four springs divided
- 3 medium pears or apples, peeled, cored and quartered (we used apples and didn’t peel them)
- Combine everything but the apples, thyme, and the chicken in a medium bowl and mix well.
- Place the chicken in a large plastic bag (it fits into a gallon bag) and pour the marinade into the bag. Place the bag of chicken in the fridge in a large bowl, turn occasionally to even distribute the marinade. Let marinade for 12 to 24 hours.
- Preheat oven to 400°F. Place the chicken in a 13 x 9 baking pan skin side up. Cut up and core the apples and place around and in between the chicken.
- Add springs of thyme in and around the chicken. Bake for one hour, basting occasionally.
Cooking Tips: We did the basting every 20 minutes, and it was juicy and tender. Also, smush the apple/pear pieces down into the pan to expose more chicken skin, so you get that fantastic browning.
We hope you try this dish, and please pick up Katie’s maple cookbook. All links to her book are Amazon links and yes, we get about 10 cents if you buy one, so thanks!
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