Courtesy of Stonyfield Farm
Maple and yogurt make a wonderful sauce for chicken. The maple adds a nice sweetness, while the yogurt tenderizes the meat. This dish has an Asian flair with a touch of orange.
Makes: 8 servings
5 tablespoons of canola oil, divided
1 small red onion, diced
Juice and zest of 1 orange
4 sprigs of fresh thyme
1/4 cup maple syrup
1 tablespoon low sodium soy sauce
1 teaspoon coarsely ground pepper
1 cup Stonyfield Organic Low Fat Plain Yogurt
8 bone-in chicken thighs
Salt and pepper to taste
2 green onions, thinly sliced for garnish
Heat 2 tablespoons of oil in medium saucepan over high heat. Add red onion, cook until soft, 3 to 4 minutes. Reduce heat to medium-high and add orange juice, zest and thyme and cook until fragrant, then remove from heat.
Strain mixture into a bowl and whisk in syrup, soy sauce, and pepper. Let cool to room temperature, then fold in yogurt. (This mixture can be made 2 days ahead and stored in the refrigerator.)
Preheat oven to 450°F. Brush chicken with remaining oil and season with salt and pepper. Place in roasting pan and cook for about 25-30 minutes, until golden brown.
Remove chicken from oven. Brush with yogurt mixture and drizzle any remaining yogurt mixture over the chicken. Reduce oven temperature to 350°F and continue to cook for another 15 minutes. Serve with Warm Squash Salad with Maple Yogurt Dressing.