There is no doubt about it! You need this recipe, for three important reasons.
#1, it is very easy to make.
#2, but it tastes like it took forever!
#3, and it cooks in only 45 minutes.
Curry Maple Dijon Chicken Thighs have a bright flavor without being overly flavorful for those that, may not be curry fans. As it turns out, curry is a relatively new spice that we have come to enjoy. But that wasn't always so. I found that recipes heavy with curry spice simply did not appeal to me. While this spice is enjoyed in millions of homes around the world, it is one spice we did not eat much of in my childhood home. And is often the case, when I became a wife and mother, I carried on with many habits my mother taught me.
#1, it is very easy to make.
#2, but it tastes like it took forever!
#3, and it cooks in only 45 minutes.
Curry Maple Dijon Chicken Thighs have a bright flavor without being overly flavorful for those that, may not be curry fans. As it turns out, curry is a relatively new spice that we have come to enjoy. But that wasn't always so. I found that recipes heavy with curry spice simply did not appeal to me. While this spice is enjoyed in millions of homes around the world, it is one spice we did not eat much of in my childhood home. And is often the case, when I became a wife and mother, I carried on with many habits my mother taught me.
Curry has a powerful flavor and for some an even more powerful aroma!
It takes a mild flavorful curry dish like this one to entice those who think they don't like curry! But of course, with only one bite, you'll have no more worries about serving curry to your favorite people. They might even ask you to make it again, it is that good.
We have been enjoyed Curry Maple Dijon Chicken Thighs for long enough that I recently took liberty with the recipe. Originally the list of ingredients called for 2 Tablespoons of oil. But time after time I questioned the need to add that ingredient. Tonight when making dinner I omitted the oil entirely. The results? Absolutely no difference was noted, not in flavor or tenderness. Needless to say, adjustments have been made in the list of ingredients.
We have been enjoyed Curry Maple Dijon Chicken Thighs for long enough that I recently took liberty with the recipe. Originally the list of ingredients called for 2 Tablespoons of oil. But time after time I questioned the need to add that ingredient. Tonight when making dinner I omitted the oil entirely. The results? Absolutely no difference was noted, not in flavor or tenderness. Needless to say, adjustments have been made in the list of ingredients.
Some additional thoughts on this recipe:
Not too sweet, the maple syrup flavors, without sweetening.
Use the style of curry powder you prefer, as well as the amount.
- boneless skinless chicken thighs
- real maple syrup
- Dijon Mustard
- Curry Powder
- measuring spoons
- small bowl
- large baking pan
 |
adapted from: tasting spoons
350-degree oven
UPDATED: 01.05.2024
8 to 10 chicken thighs, boneless skinless are best for this recipe
2 T Real Maple Syrup
2 T Dijon Mustard
1 T curry powder, sweet or hot (we prefer sweet curry)
Place chicken thighs in a shallow baking pan.
Combine remaining ingredients, spoon over chicken, evenly. Bake for 45 minutes or until done in your oven.
8 to 10 chicken thighs, boneless skinless are best for this recipe
2 T Real Maple Syrup
2 T Dijon Mustard
1 T curry powder, sweet or hot (we prefer sweet curry)
Place chicken thighs in a shallow baking pan.
Combine remaining ingredients, spoon over chicken, evenly. Bake for 45 minutes or until done in your oven.
Storage options for Curry Maple Dijon Chicken Thighs. Store covered in the refrigerator for up to three days. You may freeze for a longer storage time, let thaw in the refrigerator prior to reheating.
UPDATE:
For your convenience, a "copy and paste" version of Curry Maple Dijon Chicken Thighs has
been included below.
You may also enjoy:
#wholefoodingredients
#scratchmadefoodforyourfamily
 |
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Printable "copy and paste" version:
Curry Maple Dijon Chicken Thighs
adapted from: tasting spoons
350-degree oven
adapted from: tasting spoons
350-degree oven
UPDATED: 01.05.2024
8 to 10 chicken thighs, boneless skinless are best for this recipe
2 T Real Maple Syrup
2 T Dijon Mustard
1 T curry powder, sweet or hot (we prefer sweet curry)
Place chicken thighs in a shallow baking pan.
8 to 10 chicken thighs, boneless skinless are best for this recipe
2 T Real Maple Syrup
2 T Dijon Mustard
1 T curry powder, sweet or hot (we prefer sweet curry)
Place chicken thighs in a shallow baking pan.
Combine remaining ingredients, spoon over chicken, evenly. Bake for 45 minutes or until done in your oven.
Storage options for Curry Maple Dijon Chicken Thighs. Store covered in the refrigerator for up to three days. You may freeze for a longer storage time, let thaw in the refrigerator prior to reheating.
~~~~
Nice, simple, and interesting flavors! sounds good
ReplyDeleteThank you, it is a semi regular on our rotation.
DeleteThese sound good!
ReplyDeleteWe use thighs but this would be good on breast meat also.
DeleteI have all the ingredients!
ReplyDeleteI hope you give them a try! thanks for stopping by.
DeleteI have used a similar recipe that uses honey in place of the maple syrup. I think the maple would give it an interesting flavor, I'll have to try it. Thanks for sharing!
ReplyDeleteAny time! Thanks for stopping by!
DeleteYay! I have all the ingredients for this. I adore the flavor of maple, so count me in. :)
ReplyDeleteI think you will like these! Plus so easy to make.
DeleteThis looks delicious! I like using chicken thighs, and I love getting new recipes, especially now!
ReplyDeleteThanks so much for joining the Grace at Home party at Imparting Grace! I'm featuring you this week.
Thank you so much, and thanks for dropping by!
DeleteSuch a simple recipe: I am definitely trying it next time I buy some chicken thighs: yum!
ReplyDeletewww.chezmireillefashiontravelmom.com
Mirelle, thank you.
ReplyDeleteI'm one of those people who think that I don't like curry, I've avoided trying it for fear that it's hot. But have no fear, this sounds sooo good I'd love to try this.
ReplyDeleteVisiting today from Crazy Little Love Birds 19 #25
Paula, it took me a few years only because it was something we rarely ate when I was a kid. For me the secret was not to make it too strong...thanks for stopping by, I appreciate it.
DeleteThe mix of flavors sounds incredible
ReplyDeleteCarol, thank you!
DeleteAnything with maple syrup, to my mind = outstanding.
ReplyDeleteEsme, thank you!
Delete