Langsung ke konten utama

SHEET PAN APPLE CINNAMON CHICKEN


SHEET PAN APPLE CINNAMON CHICKEN

Fried chicken with apple and cinnamon takes your typical chicken and potato recipe for lunch and picks it up, oh, about 3 tags? 4? 4.83 maybe? Chicken thighs are pickled in apple cider, apple cider vinegar and cinnamon, and then baked on sweet potatoes, apples and chard. The aroma of apples and cinnamon in your kitchen is just one plus. You will get juicy chicken thighs, tender vegetables and a light sweetness from apples. This is a pleasant celebration for the crowd, to create a happy family that happens to be paleo, gluten free, grain free and for Whole30!

Tasty recipe with apples

I'm going to blow you up for a second: some people don't like apple pie. I know! I'm going to confess something: I'm kind of like one of those people. I am just very picky about baked apples and not sure if pie is the best way to show them. But I love baked apples in a different way, like a cake. (I know: a cake, not a pie? Yes.) But I especially like delicious recipes with apples. And in this leafy Apple Pan Cinnamon Chicken, they become tender, but not soft. Their delicate sweetness goes well with sweet potatoes and balances the spicy chard and shallots. Cooking with apples is a new pastry with apples.

Ingredients

1 cup 100% apple cider or apple juice
2 tbsp. L. apple cider vinegar
2 tsp. Ground cinnamon
1.5 tsp. Shallow sea salt, plus 2 tsp. Divided
1 tsp. Ground black pepper plus 1/2 tsp. and more for chicken, divided
2.5-3 kg. bone and skin chicken thighs (approx. 8 or 2 per person)
2 pounds any chard (about 1-2 large bouquets, depending on their size)
1.5 kg sweet potatoes (about 3 medium)
4 shallots
1 apple, any you like
1/4 cup avocado oil or olive oil
sea ​​salt
3 tbsp. L. fresh thyme, coarsely chopped (optional)

Instructions

  1. Beat apple cider, apple cider vinegar, cinnamon, 1.5 tsp. Salt and 1 tsp. In a large bag with a zipper or in a resealable container. ground black pepper. It takes a little effort to mix with cinnamon, but it gets there. Reserve 1/4 cup of marinade separately.
  2. Add the chicken thighs to the marinade and mix. If you are using a bag, squeeze out air, close, and then massage and turn the bag over. Let the chicken marinate on the counter for an hour or until night in the refrigerator, turning the chicken halfway during the marinating. Bring to room temperature if it is in the refrigerator.
  3. Preheat the oven to 425 degrees.
  4. Rinse and dry the Swiss chard (it does not have to be completely dry). Trim and discard the bottom of the stems. Separate the leaves from the stems and roughly chop both. Add them to the pan.
  5. Peel sweet potatoes and chop approx. 1/2 cube. Peel and chop the shallots. Kernel and slice an apple. Add all this to a baking sheet. Mix with oil, 2 tsp. Sea salt and approx. 1/2 tsp. Freshly ground pepper. Just when you think everything is covered, take an extra 30 seconds to really make sure. Lay on a baking sheet, tending to one layer as much as possible. This may seem too big, but the chard will decrease during cooking. This is normal if some chard leaves stick out.
  6. Remove the chicken from the marinade and place it on top of the vegetables. Discard the marinade. Gently pat the chicken dry with a paper towel and sprinkle with sea salt and freshly ground black pepper. Bake for 25-32 minutes, depending on their size, until the instant thermometer or probe shows 175 degrees (make sure that the thermometer only touches meat, not bone).
  7. Remove from the oven, sprinkle everything with fresh thyme, if used, and remove the chicken on a plate. Sprinkle the pickled marinade over the vegetables and mix gently. Serve vegetables with chicken.

Notes

  • This can also be done in a slow cooker. Cook everything as described above by adding vegetables and chicken to the multicooker insert instead of the pan. Cook over low heat for 5 hours and proceed to the rest of the recipe. If you want to sharpen the chicken skin, cook only the chicken for 3-5 minutes (tick 3 to be safe).
  • Leftovers can be stored in the refrigerator for up to 3 days. Preheat, preheat 325 ° in the oven for 10-15 minutes. You can also roast chicken, although the skin will not become as crispy as the first time.

This article is adapted from this site.

Komentar

Posting Komentar

Postingan populer dari blog ini

Chicken Ranch Pasta Bake

Chicken Ranch Pasta Bake Ingredients Penne Pasta 8 oz 1 pound Skinless chicken breasts, skinless, diced 1 tablespoon ranch / seasoning mix Sauce: 2 tablespoons of salt oil 1 teaspoon minced garlic 1 tablespoon ranch / seasoning mix ½ tablespoon all-purpose flour 1 pint heavy whipped cream ½ cup fresh grated parmesan ¼ teaspoon black pepper Filling: 1 cup mozzarella cheese 4 slices of boiled bacon, chopped fresh chopped parsley (optional) Instructions In a large pot of water, cook the penne pasta until al dente is formed, as indicated on the packaging. Drain. Season pieces of chicken ranch seasoning. Spray a large non-stick cooking pan. Cook the chicken in a pan over medium heat until it turns pink in the center; about 10-12 minutes. Remove chicken from the pan and onto a large plate. Tent with foil to keep warm. Wipe the pan thoroughly to prepare the sauce in it. Add oil to the pan and melt over medium heat. After melting, add garlic and mix until fragrant; about 1 minute Beat seasonin
Posting Komentar
Baca selengkapnya

EASY BAKED TOFU NUGGETS

EASY BAKED TOFU NUGGETS Ingredients 16 oz tofu block Wet ingredients: 1/2 cup unsweetened almond milk 1.5 tablespoons of corn starch 1.5 tablespoons ground flaxseed 1/4 teaspoon salt Bread mix: 1 cup breadcrumbs 1/2 teaspoon garlic powder 1/2 teaspoon smoked paprika 1/4 teaspoon salt USA Common - Metric Instructions Click on tofu: wrap a block of tofu in paper towels. Place a plate or pan on top of the wrapped tofu and put a couple of heavy books on it. Let the tofu press for 20 minutes. (You can skip this step if you get super solid variety) In a small bowl, add almond milk, corn starch, ground flaxseed and 1/4 teaspoon of salt. Beat well to mix, then set aside until tofu is ready. Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper. In another small bowl, combine breadcrumbs, garlic powder, smoked paprika and 1/4 teaspoon of salt. Set aside. Sliced ​​tofu cut in half lengthwise, then into cubes of the same size. Beat the wet ingredients again
Posting Komentar
Baca selengkapnya

PARMESAN CRUSTED CHICKEN

PARMESAN CRUSTED CHICKEN  Chicken Parmesan is an incredibly low-carb, Keto-approved gluten-free recipe. Skinless and boneless chicken breasts are immersed in an aromatic soap mixture for a complete explosion of taste before being coated with Parmesan. INGREDIENTS A HEN: 1 pound 500 g chicken breasts, (2 large breasts) 1 teaspoon Italian seasoning 1/2 teaspoon onion powder Season with salt and pepper EGG WASH: 2 eggs 1 clove garlic, minced 1/2 teaspoon Italian seasoning Salt and pepper to taste COATING: 1 cup fresh grated Parmesan cheese 1/2 cup almond flour, (not almond flour) COOK: 2 tablespoons of olive oil 1 tablespoon of oil INSTRUCTIONS A HEN: Cut each chicken breast in half horizontally to make 4 fillets. Season generously with Italian seasoning, onion powder, salt and pepper. Set aside. EGG WASH: In a shallow bowl, combine the eggs, garlic and Italian seasoning. Season with a pinch of salt and pepper. Place the chicken in a washing egg and set aside for pickling. * COATING: Comb
Posting Komentar
Baca selengkapnya