PREPARE THE CHICKEN: Put the chicken thighs in a large bowl and pour the plain yogurt over the top
Preheat the oven to 375 degrees.
Warm the oil in a nonstick skillet over
Preheat oven to 375 degrees F (190
>the chicken in the flour and place on a separate plate.
In a deep oven
Preheat the oven to 400 degrees F (200
alt and pepper on chicken thighs and place in dutch oven (skin side down
Trim excess fat from chicken, season the thighs with the salt and pepper and slice
the mustard mixture on the underside of the chicken and broil for
Preheat oven to 300 degrees F (150
b>the chicken in a mixing bowl. Whisk together.
After the chicken is trimmed place the chicken in the
eheat oven to 400\u00b0F. Heat half of the oil in a Dutch oven
Preheat oven to 450 degrees.
place the red wine vinegar in a
Prehet oven to 375\u00b0F.
Rinse the thighs under cold water and dry on paper towels.
Mix together the preserve, mustard and chili flakes.
Place the thighs in an oven proof dish large enough that they are spread but touching.
Spoon the Preseve mixture evenly over the thighs.
Bake in 375F oven for apprx 25 minutes or until the thighs are done.
If they are not properly browned place under the broiler for a few minute but be careful that you don't nurn them!
sugar. Set aside.
In the tagine cooking vessel (or a broad
Preheat oven to 425\u00b0F. For the glaze, place the maple syrup and mustard in a
garlic, salt and pepper. Place chicken thighs in a large ziploc bag and
Preheat oven to 350 degrees F.
In a small
alt and pepper in a shallow bowl. Dredge chicken thighs in the mixture to coat
d ginger together in a bowl.
Put chicken thighs into a large
b>the chicken pieces with the marinade.
Once the oven is hot, put the pan with the chicken in the oven