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Maple-Walnut Chicken Thighs and Cheddar Apple Rice (Rachael Ray) Recipe

Maple-Walnut Chicken Thighs and Cheddar Apple Rice (Rachael Ray) Recipe

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Maple-Walnut Chicken Thighs and Cheddar Apple Rice (Rachael Ray)

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Ingredients:

Serving

1 cup walnut halves
2 tbsp butter
1 1/4 cups long- grain white rice
2 1/2 cups chicken stock
1 apple, peeled seeded and chopped ( honeycrisp , gala or golden delicious)
3/4 cup fresh flat-leaf parsley (packed)
1/4 cup packed fresh dill
salt and coarsely ground black pepper
1 6- oz brick sharp white cheddar cheese, cut into small, 1/4-inch cubes
1 tbsp extra-virgin olive oil ( evoo)
8 bone-in skin-on chicken thighs
1/4 cup apple cider vinegar
1/2 cup dark maple syrup

Directions:

Preheat the oven to 325°. Spread the walnuts on a baking sheet and roast until well toasted and fragrant, 10 to 12 minutes.
In a large saucepan with a tight-fitting lid, melt the butter over medium heat. Add the rice and toast for a minute or two. Add 2 cups chicken stock and bring to a boil, then lower the heat, cover and simmer for 10 minutes. Add the apple and simmer for 8 minutes.
While the rice cooks, using a food processor, pulse 1/4 cup chicken stock, the parsley, dill and 1/4 teaspoon salt until finely chopped. Stir into the rice during the last minute of cooking. Turn off the heat and let the rice stand, covered, for 1 to 2 minutes before fluffing with a fork. Transfer to a serving dish and stir in the cheese.
Meanwhile, in a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Pat the chicken dry and season liberally with salt and black pepper. Add to the skillet and cook, turning once, until browned, about 10 minutes. Transfer the chicken to a platter. Drain off all but 1 tablespoon of the fat in the skillet and add the vinegar. Cook, scraping up the pan drippings, then add the remaining 1/4 cup chicken stock, the maple syrup and black pepper to taste. Cook until thickened, about 1 minute. Add the chicken and walnuts and spoon with the sauce. Loosely cover the pan with foil and simmer for 5 minutes. Serve the chicken, sauce and nuts with the rice alongside.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	629.13 Kcal (2634 kJ)
Calories from fat	388.58 Kcal
		% Daily Value*
Total Fat	43.18g	66%
Cholesterol	65.33mg	22%
Sodium	501.17mg	21%
Potassium	521.27mg	11%
Total Carbs	42.59g	14%
Sugars	34.75g	139%
Dietary Fiber	3.45g	14%
Protein	23.06g	46%
Vitamin C	18.3mg	31%
Vitamin A	0.1mg	2%
Iron	1.7mg	9%
Calcium	388.6mg	39%

Amount Per 100 g
Calories	181.7 Kcal (761 kJ)
Calories from fat	112.23 Kcal
		% Daily Value*
Total Fat	12.47g	66%
Cholesterol	18.87mg	22%
Sodium	144.75mg	21%
Potassium	150.55mg	11%
Total Carbs	12.3g	14%
Sugars	10.04g	139%
Dietary Fiber	1g	14%
Protein	6.66g	46%
Vitamin C	5.3mg	31%
Iron	0.5mg	9%
Calcium	112.2mg	39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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