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Nutrition Facts
Serving Size 280 g
(Approx. 4 Servings)
Amount Per Serving
Calories 630 Calories From Fat 330
% Daily Value*
Total Fat 37 g 57%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 235 mg 78%
Sodium 370 mg 15%
Total Carbohydrate 44 g 15%
Dietary Fiber 2 g 8%
Sugars 38 g
Protein 39 g
Vitamin A 8% Iron 15%
Vitamin C 60% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Roasted Chicken Thighs with Candied Jalapeño Confit
Prep Time
1 hour
Cook Time
45 minutes
Total Time
1 h 45 m
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 1/2 Lb chicken thighs
1 Tsp cumin
1/4 cup(s) cilantro, chopped finely
1 1/2 Tbsp fresh garlic, minced
3 Tbsp extra virgin olive oil
6 jalapeño pepper, cut into thin rings
1 medium shallot, minced
1/2 cup(s) lime, juiced
1 cup(s) sugar
1/2 Tsp kosher salt
1 1/2 cup(s) water
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Instructions

1
In a bowl combine thighs with cumin, cilantro, garlic, and oil. Toss to coat and marinate in refrigerator at least 30 minutes, overnight is best.
2
To make candied jalapeño confit: place jalapeños, shallots, lime juice, sugar and salt in small pan and cover with water. Bring to a boil, simmer, and cook until liquid is syrupy and reduced by more than half (jalapeños will be soft). Refrigerate until ready to use.
3
Preheat non stick pan over medium heat 2 minutes. Season thighs with salt and pepper on both sides, add to pan and cook 5 - 7 minutes per side or until internal temperature is 170ºF.
4
Remove thighs to plate once fully cooked and top with cooled candied jalapeño confit.

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