Sticky Maple Chicken

This recipe is exactly like Maple Pork Tenderloin. Chicken thighs work great. Letting the chicken and sauce simmer on the stove top allows for sticky, shredded chicken.

Ingredients:

1 package of boneless, skinless chicken thighs (12 count)

3/4 cup pure maple syrup

2 tbsp of soy sauce and ketchup

5 cloves of garlic, minced

1 tbsp Worcestershire sauce

1 & 1/2 teaspoons of yellow curry powder and ground coriander

2 tbsp Dijon mustard

zest of 1 orange

black pepper

olive oil

Directions:

Step 1: In a large, deep frying pan, heat 2 tbsp of olive oil over medium heat. Season the chicken thighs with black pepper, on both sides.

Step 2: When the pan is hot, add the thighs. Brown the chicken for 3-4 minutes, flip over and brown for another 3-4 minutes.

Step 3: While the chicken is browning, in a bowl mix together the maple syrup, ketchup, soy sauce, Worcestershire sauce, garlic, yellow curry, ground coriander, mustard and the whole zest of 1 orange. Mix together and add a little bit more of black pepper.

Step 4: Turn the heat down to medium-low. Add the sauce and make sure most of the chicken is covered. Place a cover on top and let simmer for 30 minutes until the chicken is easily shredded and sticky!

Serve with rice and vegetables.

*the longer this cooks the better!