6 chicken thighs

2 tablespoons (30 ml) vegetable oil

Salt

1 onion, chopped

2 cloves garlic, finely chopped

1/2 cup (125 ml) maple syrup

1 cinnamon stick

1/4 cup (60 ml) soy sauce

1 1/2 teaspoons (7.5 ml) sesame oil

1/2 teaspoon (2.5 ml) freshly ground pepper

1 teaspoon (5 ml) sambal oelek (optional)

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In a skillet, brown the chicken thighs in the oil on both sides. Season with salt. Place the chicken thighs in a large baking dish. Bake for 10 minutes.

Remove some fat from the skillet, if desired, and brown the onion and garlic. Add the maple syrup and cinnamon. Bring to a boil and reduce by half. Add the soy sauce, sesame oil, pepper and sambal oelek. Pour over the chicken and bake for an additional 40 minutes or until the meat falls off the bone. Baste frequently during cooking.

Remove the chicken thighs from the baking dish and keep warm. Pour the drippings in the skillet and reduce by half or until syrupy. Pour over the chicken pieces before serving.

Serve with rice or mashed potatoes and a green vegetable such as broccoli stems sautéed in butter.

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