HomeSweet Maple Glazed and Chicken Thighs Poutine

Sweet Maple Glazed and Chicken Thighs with Cheesy Poutine

Get ready for a flavor explosion with our Maple and Parsley Chicken Thighs with Poutine! These tender chicken thighs are coated in a sweet and savory maple glaze and served alongside crispy fries, melted cheese curds, and rich beef gravy. Don’t forget the fresh parsley for a touch of color and flavor!

Per Serving: Calories: 860, Total Fat: 50g, Saturated Fat: 19g, Trans Fat: 1g, Cholesterol: 155mg, Sodium: 1730mg, Total Carbohydrates: 68g, Dietary Fiber: 6g, Sugars: 7g, Protein: 36g.

Recipe: Ashley Hickey

Ingredients

  • 1 package of Larkin Farms Boneless Chicken Thighs
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon each, ground cumin, garlic powder, onion powder
  • 1/4 teaspoon ginger
  • 2 tablespoons white rice flour, or all purpose
  • 1/2 teaspoon each salt and pepper
  • 3 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 cup beef gravy
  • 1 cup cheese curds
  • 1/4 cup chopped parsley

MENU

  • Total: 40 mins
  • Servings: 4

Directions

  • Step 1 Preheat the oven to 400°F (200°C).
  • Step 2 Season the chicken thighs generously with the spice mixture on both sides.
  • Step 3 In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken thighs and cook for about 5 minutes on each side or until browned and cooked through.
  • Step 4 In a small bowl, whisk together the remaining 1 tablespoon of olive oil and maple syrup.
  • Step 5 Brush the maple syrup mixture over the chicken thighs and continue cooking for an additional minute on each side, until the chicken is glazed and slightly caramelized.
  • Step 6 While that’s cooking place the french fries on a pan pined with parchment and put in the preheated oven until done. Transfer the chicken thighs to a baking dish and bake in the preheated oven for 10 minutes.
  • Step 7 In a small saucepan, heat the beef gravy over low heat. When the chicken is finished cooking divide the cooked French fries among serving plates or bowls. Top with cheese curds and ladle the hot beef gravy over the top. Garnish with the chopped parsley and optionally sesame seeds.

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