Comments on: Fruited Chicken Thighs

By: Sarah

Sarah — Wed, 09 Nov 2011 18:25:24 +0000

Oh, WOW. This recipe was FANTASTIC – I served with some spiced butternut squash (microwave squash + nutmeg/allspice/cinnamon/coconut oil = YUM), and some steamed broccoli.. was a mini Thanksgiving dinner for me, plus lots of leftovers.

I added an extra egg, and subbed coconut oil for olive, and it came out great.

By: Neely

Neely — Tue, 30 Aug 2011 16:32:11 +0000

Justin – Thanks, we’ll look into it. Sorry for the inconvenience!

By: jschell

jschell — Tue, 30 Aug 2011 16:22:27 +0000

Seriously? 90 minutes is too long for a weeknight recipe.

By: lydaugherty

lydaugherty — Wed, 22 Jun 2011 01:53:24 +0000

I used chicken breasts instead of thighs. Just like stuffed chicken, you cut a pouch in the breast. I had to do it this way because the only organic chicken available around here in this dinky small town (which aren’t grown locally) are breasts. It was still good <3

By: Neely

Neely — Wed, 25 May 2011 08:31:58 +0000

What I do is steam a head of cauliflower and then blend it. I use a submergeable blender, but you could use a regular blender or a food processor, too. I often saute some onions, garlic and herbs and salt in some olive oil and add it to the mix while I’m blending the cauliflower. We’ll add this to the recipes soon – thanks for the reminder!

By: Lorraine

Lorraine — Tue, 24 May 2011 17:01:46 +0000

I am new to this diet (was recommended by my Dr.). I see alot of “Mashed Cauliflower”. How would you prepare that? Does it taste like potatoes? Different spices perhaps?

By: ga_Mpls

ga_Mpls — Wed, 05 Jan 2011 00:18:25 +0000

We really liked this! I prepped everything the night before and it was so simple to pop in the oven when I got home from work. Cooked perfectly and was so flavorful. I served with mashed cauliflower.

By: shaun

shaun — Sun, 24 Oct 2010 06:24:06 +0000

I made this with boneless/skinless thighs. Everything was the same (cook time, temp, and all) except I put a scoop of the apple mix below and on top of each thigh instead of stuffing it between the skin and the meat.

This is really tasty, but a lot of work.

By: cshiflett

cshiflett — Mon, 09 Aug 2010 00:20:47 +0000

Ok….didn’t read the recipe before going shopping! Anyway..little help here. Any thoughts on how to modify this recipe if your thighs are boneless, skinless? Primarily I’m concerned with the Oven Temp, the time and of course, how to apply the apple mixture. Thanks!

By: AnnieK

AnnieK — Mon, 25 Jan 2010 03:36:58 +0000

Delicious! I poured the leftover stuffing over the chicken and baked it all as one. Chicken was juicy and full of flavor