Disco Chicken (AKA maple rum chicken)

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4 Servings
Chicken Canadian
rum maple syrup sesame baked sweet glaze

1/2 cup le syrup
1/2 cup ced rum
1/4 cup tamari or dark sauce
1/2 tsp sambol olek or chili lic sauce
1/2 tsp minced ger
1/4 tsp in
2 cloves lic minced
1 tbsp on juice (or about half a lemon)
4 -8 cken thighs
1/2 tbsp hot water
1/2 - 1 onion sliced
1 dash Fresh und pepper
1 sprinkling of ame seeds

Combine top 8 ingredients (to and including lemon juice) in a bowl or shallow pan if you’re marinating. If you are marinating (you really don’t have to) add chicken and set aside to marinate up to 48 hours. If you are not marinating the chicken just toss the chicken in the sauce. Preheat the oven to 400 degrees. Layer the sliced onions in the bottom of the pan and lay the chicken over the onions skin side down. Add the dissolved corn starch to the marinade/sauce, stir well and pour over the chicken. Sprinkle the chicken with fresh ground black pepper and sesame seeds. Cook the chicken 30 minutes. Turn the chicken skin side up, glaze with juices in the pan and sprinkle with black pepper and sesame seeds, cook another 30 minutes. Serve making glaze the chicken with sauce and onions. Could be served with rice but is great with just broccoli and a salad.


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