We are always looking for easy non hassle chicken recipes aren’t we? My favorite recipes are the ones I can toss in a bag to avoid too many dishes. The best ones are the ones that have minimal mess. That’s how this one was invented.
I used to hate, and I mean HATE curry flavor, or any of those strong Indian spices. But I recently learned that it’s all about pairing them with the correct flavors and making them a subtle backdrop. My kids happen to love this recipe too. That’s always my indicator of keeping a recipe around.
The recipe itself is so incredibly simple. You’re going to be hooked. Also it re-heats beautifully on the plata, so it’s a wonderful Shabbat day option. But also totally yum for a midweek dinner. Pair with an Asian slaw and some taters. Mmmm can’t get better.
Hope you and your family enjoy just as much as mine.
Xoxo
Recipe Title
Maple and Curry Crusted Pargit
Recipe Servings
ten-twelve
Recipe Ingredients Title
Ingredients
Recipe Ingredients List
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
Recipe Ingredients Instructions
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.
Maple and Curry Crusted Pargit
Ingredients
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.