Friday, January 15, 2010

Recipe: Chicken Thighs wih Roasted Apples and Garlic

This meal is low fat, nutritious and simple--everything I look for in a recipe.  Also, for us Venice Nutrition fans, it has a great balance of proteins, carbohydrates and fat.  Play with apple varieties and seasoning amounts to match your taste and be sure to remove the chicken skin.  Enjoy!


5 cups chopped peeled Braeburn apples (about 1 1/2 pounds)
1 teaspoon chopped fresh sage
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 garlic cloves, chopped
1/2 teaspoon salt, divided
Cooking spray
8 chicken thighs (about 2 pounds), skinned
1/4 teaspoon black pepper
Chopped parsley (optional)

Preheat oven to 475°.

Combine first 5 ingredients. Add 1/4 teaspoon salt; toss well to coat. Spread apple mixture on a jelly roll pan coated with cooking spray.

Sprinkle chicken with 1/4 teaspoon salt and pepper, and arrange on top of the apple mixture.

Bake at 475° for 25 minutes or until chicken is done and apple is tender. Remove chicken from pan; keep warm.

Partially mash apple mixture with a potato masher, and serve with chicken. Sprinkle with parsley, if desired.

Yield:  4 servings (serving size: 2 thighs and about 2/3 cup apple mixture)

CALORIES 257 (20% from fat); FAT 5.7g (sat 1.4g,mono 1.6g,poly 1.4g); IRON 1.7mg; CHOLESTEROL 107mg; CALCIUM 30mg; CARBOHYDRATE 26.6g; SODIUM 405mg; PROTEIN 25.9g; FIBER 3.5g

Cooking Light, OCTOBER 2002

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