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Drawing by Ted Martin |
The Thigh's the Limit
Contributed by Janet &
Greta Podleski |
Marinated chicken thighs that soar to new flavor heights. Remember: Removing the skin means you won't blimp out. And that's not a bunch of hot air!
Arrange chicken thighs in a single layer in 13 x 9-inch baking dish. In a medium bowl, mix together salsa, honey, soy sauce, mustard, orange juice, olive oil, and ginger root. Pour over chicken thighs. Turn thighs to coat both sides with marinade. Cover and refrigerate for at least 4 hours or overnight.
Bake chicken and sauce, covered, in a 400° oven for 40 minutes. Transfer chicken thighs to a serving platter and keepwarm. Carefully pour sauce into a small saucepan. Bring to a boil over medium-high heat. Mix cornstarch with 2 tablespoons water until smooth. Add to sauce and stir until mixture thickens, about 1 minute. Pour thickened sauce over chicken and serve immediately.
Makes 4-6 servings.
PER SERVING( based on 6 servings):
310 calories, 8.1g fat,
21.4 g carbohydrate, 32.1g protein, 787mg sodium, 140mg cholesterol
CALORIES FROM FAT: 25.3%
Trivial Tidbit:
The expression" to get a lucky break" is believed to have
originated nearly 2,500 years ago from the familiar custom of two people making
a wish, then tugging on a dried chicken "wishbone"( actually the clavicle) until it
breaks in two. Even today, many still believe that the wish made by the person who ends up with the larger piece will
come true.
Messy Gourmet Editor's notes: This chicken does NOT taste like vulcanized rubber!
Stains: Salsa
Movies for inspiration: Blues Brothers (1980)
Soul Food Cafe Owner: "Best damned chicken in the state!"