Maple Ginger Chicken Thighs w/ Roasted Butternut Squash, Seasoned Pinto Beans, and....

Dinner Tonight: Maple Ginger Chicken Thighs w/ Roasted Butternut Squash, Seasoned Pinto Beans, and Baked Multi Grain Bread





For Breakfast this morning I prepared Scrambled Eggs, toasted 2 slices of Healthy Life Whole Grain

Bread (lightly buttered), and a cup of Bigelow Decaf Green Tea. Mostly sunny and 81 degrees out today. After Breakfast I went to McDonald's to pick up Mom and Dad's Breakfast. Later went to the ATM and mailed a couple of letters. After Lunch I got the cart out and did some yard work. Then took a ride around the neighborhood, really nice out! For Dinner tonight a new recipe for Chicken Thighs. I prepared Maple Ginger Chicken Thighs w/ Roasted Butternut Squash, Seasoned Pinto Beans, and Baked Multi Grain Bread.





Tried a new recipe I cam across in the newspaper Wednesday, Maple Ginger Chicken Thighs. Looked

and sounded good so I'm giving it a try. To make the dish I'll need; 1 Shallot (finely sliced), 3/4 cup Apple Cider, 1/2 cup Maple Grove Farms Sugar Free Maple Flavor Syrup, 1 tablespoon finely grated Ginger, 1 tablespoon Apple Cider Vinegar, 1 teaspoon chopped fresh Thyme leaves (plus 5 sprigs for the roasting pan), 3/4 teaspoon Sea Salt, 1/2 teaspoon ground Black Pepper, 8 boneless and skinless Chicken Thighs, and 3 medium Granny Smith Apples (cored and quartered). I substituted the Maple Sugar Syrup with Maple Grove Farms Sugar Free Maple Flavor Syrup, I used Sea Salt instead of the normal Salt, I used Granny Smith Apples, and I used the Skinless and Boneless Chicken Thighs instead the bone in and Skin still on Thighs.



Now to prepare it; I start by getting a medium bowl. Then whisk the shallot, cider, maple syrup,

grated ginger, apple cider vinegar, chopped thyme leaves, kosher salt and ground black pepper. Next place the chicken in a large resealable plastic bag. Pour the marinade into the bag, seal it and refrigerate for 12-24 hours, turning one to coat all pieces. I marinated the chicken overnight.










Next day; Preheat the oven to 400 degrees. Remove chicken from marinade and arrange pieces, skin

side up, in a 9-by-13 inch baking dish. Tuck the apples and thyme sprigs among the chicken pieces. Pour the marinade over top. Bake, basting occasionally, about 1 hour, until chicken is cooked. Check the thighs with a meat thermometer, should be 165 degrees internal temperature. Serve the chicken and apples with the sauce spooned over top.Winner, Winner Chicken Dinner! Excellent Keeper Recipe! Chicken was tender and moist and the Syrup along with all of the other ingredients add incredible flavor! And it's Parent Approved, Mom and Dad both loved it!




Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious

Butternut Squash! And this too has quickly become a favorite. I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Crumbled Bacon Bits, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.







To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the

Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash!










For another side an item I haven’t had in a while, Margaret Holmes Seasoned Pinto Beans. I

purchased a couple of cans of this at a nearby Walmart, they carry a good selection of a lot of the Margaret Holmes Products. To prepare it just empty the contents into a medium saucepan. Cover it and bring it to a boil. Stir and reduce the heat to slow simmer and serve when ready. And I have delicious side dish! I love Beans of all kinds and these Seasoned Pinto Beans are delicious, love the Seasoning. I also baked a loaf of LaBrea Multi-Grain Bread. For Dessert/Snack later a bowl of Skinny Pop - Pop Corn and a Diet peach Snapple to drink.







Maple Ginger Chicken Thighs

INGREDIENTS:

1 shallot, finely sliced
3/4 cup apple cider
1/2 cup dark pure maple syrup
1 tablespoon finely grated ginger
1 tablespoon apple cider vinegar
1 teaspoon chopped fresh thyme leaves, plus 5 sprigs for the roasting pan
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
8 bone-in chicken thighs
3 medium apples, cored and quartered

DIRECTIONS:
1 - In a medium bowl whisk shallot, cider, maple syrup, grated ginger, apple cider vinegar, chopped thyme leaves, kosher salt and ground black pepper.
2 - Place the chicken in a large resealable plastic bag. Pour marinade into the bag, seal it and refrigerate for 12-24 hours, turning one to coat all pieces.
3 - Preheat oven to 400 degrees. Remove chicken from mainade and arrange pieces, skin side up, in a 9-by-13 inch baking dish. Tuckapples and thyme sprigs among the chicken pieces. Pour the marinade over top. Bake, basting occasionaly, about 1 hour, until chicken is cooked. Check with a meat thermometer, should be 165 degrees. Serve the chicken and apples with the sauce spooned over top.