Mahogany Chicken Thighs

These Mogan chicken thighs They are tender, juicy, slightly crunchy and suffocated in a tasty, sweet, savory and spicy glaze. This easy chicken dinner to do is the one you want in the rotation of your meal!

There is something truly sexy in good thighs. I’m talking about thick, juicy, fleshy, dark, bone, bone thighs, for the skin. But do you know what is even more sexy than that? Thick, fleshy, dark, bone, cutaneous, cutaneous chicken legs that have been spread in a sticky, savory, sweet and spicy sauce.

If you agree (what you should), then you are in the right place. These mahogany chicken thighs are so good. They are suburb in a tasty marinade, cooked until they wind, golden for a slightly crunchy finish, therefore seasoned with a savory, sweet and spicy glaze.

What do you need to make this recipe

• Cold water, soy sauce, dry sherry, sugar, molasses and white vinegar – Create a savory, spicy and sweet marinade into mahogany transformed into a chicken sauce.
• Chicken legs -Us the bone chicken legs for a more fleshy flavor.
• Ginger and garlic – Use fresh ginger and garlic for the best flavor.
• Corn starch and water – Create a suspension of corn starch which, when launched in the marinade, thicken the liquid in a chicken sauce!

How to prepare the chicken thighs in mahogany

In a large oven pan, Beat together Water, soy sauce, Sherry, sugar, molasses and vinegar.

Add the chickenSkin Side Down, and arrange the ginger and garlic between each.

Bring the mixture over low heat over medium heat and cook for 5 minutes, then Transfer the pan to the oven And cook, discovered, for another 30 minutes. After 30 minutes, turn the chicken upside down, And cook for another 20-30 minutes or until the internal temperature reaches 195ºF.

Transfer the chicken to a plate to rest for 5 minutes. Filter the cooking liquid In a bowl, browse the fat from above and discard.

Set the oven on the grill, then Bang the corn starch together and ½ cup of water. Heat 1 cup of soy mixture In an empty pan over medium heat, then Add the corn starch mixture. Cook until it thickens, then return the liquid to a bowl and set aside.

Place the chicken in the empty pan, then grid in the oven Until it is golden brown (about 4 minutes.) Remove from the oven and leave to rest before serving with additional rice sauce.

Tips, tricks and notes for this recipe

• Use chicken thighs in bone For the best flavor and consistency.
• Don’t forget Save the marinade. It turns into sauce!
• If the sauce is not dense as you like, You can mount another slurry of corn starch and slam into small pieces at a time until it has reached the desired consistency. Keep in mind that it will thicken while finding.
• Let the chicken rest Before cutting it so that it maintains humidity and flavor.
• If you like spice, Add a sprinkling of chilli flakes to the sauce.
• Make the sauce without soy Exchanged soy sauce with tamari or liquid amini.

What to serve with chicken thighs in mahogany

If you are not eating these directly from the pan, these mahogany chicken thighs are delicious on white or wholemeal rice and with a side of vegetables.

How to store

The remaining cooked chicken will last in an airtight container In the Fridge for 3-4 days or in Freezer for 2-3 months. To have fun again, microwave, cook or heat on the stove until it is heated.

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