Recipe: Tangerine-Maple Yogurt Glazed Chicken
Pk folks! This is the last of the Stonyfield bunch!! I hope you’ve enjoyed their ideas. I know my husband is super happy I went to the event. He is a TRUE LOVER OF YOGURT.
Tangerine-Maple Yogurt Glazed Chicken
Makes: 8 servings
5 tablespoons of canola oil, divided
1 small red onion, diced
Juice and zest of 1 orange
4 sprigs of fresh thyme
1/4 cup maple syrup
1 cup Stonyfield Organic Low Fat Plain Yogurt
1 tablespoon low sodium soy sauce
1 teaspoon coarsely ground pepper
8 bone-in chicken thighs
Salt to taste
2 green onions, thinly sliced for garnish
Heat 2 tablespoons of oil in medium saucepan over high heat. Add red onion, cook until soft, 3-4 minutes. Reduce heat to medium-high and add orange juice, zest and thyme and cook, stirring occasionally, for about 5 minutes.
Strain mixture into a bowl and whisk in syrup and soy sauce add pepper and let cool to room temperature. Fold in yogurt. (This mixture can be made 2 days and stored in the refrigerator.)
Brush chicken with remaining oil and season with salt and pepper. Put in oven and roast until golden
brown, about 25-30 minutes. Remove chicken from oven. Brush with yogurt mixture on the chicken, If you have yogurt mixture left drizzle over rest of chicken. Reduce oven temperature to 350°F and continue to cook for another 15 minutes.
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