8 boneless, skinless chicken thighs
1 tablespoon freshly grated ginger root
2 tablespoons butter
2 cups carrots, peeled and cut in 1/4 inch rounds
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup golden molasses
1/4 cup frozen orange juice concentrate, thawed
2 tablespoons finely minced onion
1 tablespoon chopped fresh parsley
parsley sprigs
In large ginger root, place butter and melt over medium heat. Add chicken, sprinkle with salt, garlic powder and pepper and cook about 8 minutes or until chicken is brown on all sides. Remove chicken to 7x10 baking pan in single layer13x9rypan, add molasses, orange juice, onion a13x9oot. Stir until heated through and well blended. Brush mixture generously over chicken, cover and bake in 375F oven 30 minutes. In medium saucepan, place a small amount of water and carrots. Cover and steam about 5 minutes or until crispy tender. Drain. Baste chicken again with molasses orange glaze, return to oven uncovered and bake about 10 minutes more or until fork can be inserted in chicken with ease. Add drained carrots to fry13x9d stir gently until carrots are well coated with glaze. To serve, arrange chicken on serving platter and place carrot "coins" as a border around chicken. Sprinkle with chopped parsley and garnish with parsley sprigs. Makes 4 servings.
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