APPLE & ALMOND Crunchy Topped Boneless CHICKEN THIGHS

Table of Content: CHICKEN/POULTRY

 

8 boneless, skinless chicken thighs

½ tsp. salt, plus extra for sprinkling on chicken

Freshly ground black pepper

1 large Granny Smith apple, peeled & finely diced

½ medium onion, finely diced

½ cup slivered almonds

½ tsp. ground ginger

4 oz. sour cream

2 tsp. Dijon mustard

1 T. butter or margarine, melted

 

 

 

 

 

 

Prepare a 9” X 13” baking dish with spray-oil.  Wash and dry the chicken thighs.  Salt and pepper on both sides and place flat in the baking dish.

 

In a bowl, combine all remaining ingredients and mix thoroughly.  Evenly top the chicken with the almond mixture and sprinkle with a little additional pepper.

 

Bake, uncovered, at 375 degrees for 25 minutes then open oven to baste the topping and chicken with the juices in the dish.  Continue cooking for about another 20 minutes.  Check the doneness of the chicken with a meat thermometer.

 

 

The Granny Smith apple is a relatively new variety of apple in the history of the fruit.  It is very popular for both eating and cooking.  According to the Australian Dictionary of Biography, Maria Anne Smith discovered a new apple tree seedling growing from a mound of discarded apples on her family farm in 1868.   She transplanted the small tree and began cultivating the new variety.  As the new kind of apple grew in popularity, it became known as a “Granny Smith” apple.  Maria and her family were farmers in the town of Ryde in New South Wales, Australia where she had also served as a midwife for the surrounding communities and was often referred to as “Granny Smith”.   So now I know the derivation of the name of this wonderful apple.

My thanks go the Australian Dictionary of Biography @ adb.anu.edu.au> for this information and to the country of Australia for giving the world the Granny Smith apple.

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