Chicken "Spareribs"
List of Ingredients
(submitted by Debbie)
2 Tbsp. olive oil
8 skinned chicken thighs -- (8 to 10)
1/2 cup water
1/3 cup soy sauce
1/3 cup firmly packed light brown sugar
1/4 cup apple juice
1/4 cup ketchup
1 Tbsp. cider vinegar
1 teaspoon Kitchen Boquet
3 cloves garlic -- minced
1/4 tsp. crushed red pepper
1/4 tsp. ground ginger
1 Tbsp. cornstarch
1 Tbsp. water
Recipe
Heat olive oil in a heavy skillet. Add the chicken thighs and brown lightly on all sides--6 to 7 minutes--turning frequently. In a large bowl, combine the 1/2-cup water, soy sauce, light brown sugar, apple juice, ketchup, vinegar, garlic, red pepper and ginger. Add to chicken. Bring to a boil, cover and reduce heat to simmer.
Simmer for 20 minutes, turning at least once. In a small bowl, blend the cornstarch with the 1 Tbsp. water. Use this mixture to thicken the sauce. For a main dish, serve over rice.
Description:
"Tastes like spareribs without all the fuss or fat."
Source:
"Tanis via Ron in Worcester at Gail's Recipe Swap"
NOTES: This was last night's dinner. I found it on the Kitchenseek.com website. It was posted by someone named Tanis. One of the best recipes using chicken thighs that I've ever prepared. I'm sure that the recipe could be adapted for other cuts of poultry. Here's the recipe, complete with one or two tweaks of my own. --Ron
A long time ago, I typed this out--pre-computer--on my old Selectric typewriter. And the paper's all yellowed and loved up. That's a sure sign of a really good recipe. --Tanis
Boneless, skinless chicken thighs are the best! I usually let this cook on the stove 45 minutes to an hour, turning frequently. The chicken thighs are thoroughly cooked and sauce really permeates the meat and thickens. At that point, thickening with cornstarch is not necessary. --Debbie
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