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Ingredients Jump to Instructions ↓

  1. 8 boneless, skinless chicken thighs

  2. 1 tablespoon freshly grated gingerroot

  3. 2 tablespoons butter

  4. 2 cups carrots, peeled and cut in

  5. 1/4 inch rounds

  6. 1 teaspoon seasoned salt

  7. 1/4 teaspoon garlic powder

  8. 1/4 teaspoon pepper

  9. 1/4 cup golden molasses

  10. 1/4 cup frozen orange juice concentrate, thawed

  11. 2 tablespoons finely minced onion

  12. 1 tablespoon chopped fresh parsley Parsley sprigs

Instructions Jump to Ingredients ↑

  1. In large frypan, place butter and melt over medium heat. Add chicken, sprinkle with salt, garlic powder and pepper and cook about 8 minutes or until chicken is brown on all sides. Remove chicken to 7 x 10 baking pan in single layer. To frypan, add molasses, orange juice, onion and gingerroot. Stir until heated through and well blended. Brush mixture generously over chicken, cover and bake in 375 °F (190°C) oven 30 minutes. In medium saucepan, place a small amount of water and carrots. Cover and steam about 5 minutes or until crispy tender. Drain. Baste chicken again with molasses-orange glaze, return to oven uncovered and bake about 10 minutes more or until fork can be inserted in chicken with ease. Add drained carrots to frypan and stir gently until carrots are well coated with glaze. To serve, arrange chicken on serving platter and place carrot "coins" as a border around chicken. Sprinkle with chopped parsley and garnish with parsley sprigs.

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