Maple and Curry Crusted Pargit

Maple and Curry Crusted Pargit


10-12 boneless, skinless chicken thighs (aka pargit)
1/4 cup avocado/olive/grapeseed oil
2 tsp minced garlic (or 2 frozen cubes)
1 tbsp whole grain mustard
2 tbsp maple syrup

1 1/2 cup cornflakes
1 tsp curry powder
2 tsp paprika
1 tsp salt

1.5 tbsp maple syrup for drizzling

1. Place the chicken and all the marinade ingredients in a ziplock bag. Shake and mix to ensure that each piece is coated.
2. Marinate chicken for an hour or up to overnight.
3. In a separate ziplock, crush the cornflakes using a rolling pin or mallet. Add the curry powder, paprika and salt and shake to combine.
4. Dip each piece of chicken in the cornflake mixture, coating as best you can. Lay the chicken on a parchment lined sheet pan or in a greased baking dish.
5. Bake in a 180 c oven for 35-40 minutes or until the thickest part of the chicken has reached 165 f/74 c.
6. Drizzle the remaining maple syrup over the chicken just as you pill it out of the oven.
7. Serve fresh, or cool and store in the fridge for up to 4 days. Reheat on the plata for serving.