Thursday, November 7, 2013

Fluffer Football Fowl

Maple-Mustard Chicken Thighs

 The touch of autumn, and the beautiful shades the leaves are turning, caused slave to think of Maple Syrup. It was as good of an excuse as any! So I wondered if a tasty glaze could develop with the addition of some Yellow mustard and a touch of garlic. Well this football season baked chicken dish just seemed to sail right between the goalposts!

See, we can use some sports analogies at times when necessary! Besides with this weather we don't mind cranking up the oven!


6 medium bone-in chicken thighs (about 2 pounds) 5.3 oz Plain no-fat Greek style yogurt - I know its strange but its metric!
4 tablespoons Yellow mustard
3 tablespoons maple syrup
1 teaspoon garlic powder
tablespoon low sodium Teriyaki sauce


Preheat oven to 375 degrees F. Line with foil and spray a glass baking dish that will just hold all six pieces.

Usually slave preaches that chicken should be either brined or marinaded in buttermilk for at least 4 hours (you really should). However sometimes you just don't have the time, so...

Rinse chicken (ALWAYS!) and pat dry.
Combine the rest of the ingredients: mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1½ tablespoons mustard mixture evenly on underside of each chicken thigh, then arrange them skin side up in dish.

                                             Just smear it around with your fingers

Pour remaining saucer over and spread to cover as much as possible. This will form a “crust”

Bake for 45 to 50 minutes, or until mustard mixture has formed a nice crust and is slightly hardened, and juices run clear when the chicken is pierced.

Slave paired this with a simple to fix corn on the cob and a frozen stir-fry, both done in the microwave!

Not only is this quick meal fantastic tasting but it is also easy to clean up afterwords!

Note: buying the chicken thighs bone in and with skin on (which you can just as easily remove if you wish) is much cheaper and saves nearly half the cost. These two frozen vegetables were found on sale for $1 each. When you find that buy several, they keep frozen and many times will taste more fresh than trying to buy them out of season in the produce aisle.
Now then slave thinks a nice roast – stew in the crock pot and it will be able to alternate these left overs to fill most of a week with minor variations.

Serving my Master and Owner: Master Indy


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil,
comfort and please,
to nurture, assist, and sustain …..I cook!

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