Brutally Tender Chicken. Recipe.

Here is a wonderful recipe for a brutally tender chicken that immediately became a super hit in my household.

Easy to make – it will flood the house with unbelievably pleasant aromas.
I use the sauce that apples and other ingredients produce on a side. The original recipe suggests to discard it but when vigorously blended it becomes a flavorful and tasty addition to the dish.

The love of my life doesn’t like this recipe much. I mean she eats two thighs all the time I make it but it is not something she would ask me to make.

She is not a huge fan of ketchup, although after all this cooking and blending it is barely noticeable.

Kids love it, however. I do too. This is one of my favorite chicken thighs recipe.

So try and make your own judgement.

Special thanks to the master chef – who published this recipe and his writing inspired me to make it.




Prep Time: 20 mins
Cook Time: 1 hr
Yields: 8

Tools and Devices

  • Stove.
  • Baking Pan with tall borders.
  • Blender


  • 8 chicken thighs cut out in a humane way - a.k.a. Kosher. Certainly organically grown but not sure about free roaming. We want tender meat, not muscles.
  • Apple juice. Canned. Also organic.
  • Apples - 4-5 - enough to cover the bottom of the pan. Clearly organic.
  • Garlic (organic) - 2 bulbs (not cloves) minimum. Peeled and diced.
  • Fresh ginger root - around 5 cm/2 inches. Organic of course.
  • Cilantro - a bunch. Organic.
  • Freshly ground black pepper - 5 grams or more. Organic as well.
  • Salt - to taste. Kosher.
  • Ketchup (the original recipe demands Heinz) - 3 cups (700 ml). Get the usual, plain ketchup to dilute this organic gay parade with celebration of tasty artificial flavors. Well, if you are sensitive to GMO, cancerogens and other crap that big boys add to our food  - get the organic kind, Heinz claims to have it.


  • Turn on the oven and heat it up to 190 C / 375 F.
  • Cut the apples into flat pieces 1.5 centimeters thick (about 1 inch).
  • Spread apples on the bottom of the pan to cover it completely.
  • Peel garlic and cut into thick chunks ¼ Inch/3 millimeters. Accuracy is not required here. It is not a circumcision - no one will be upset if you cut more.
  • Sprinkle the garlic over the apples.
  • Peel the ginger. It is very convenient and fast to do using a tea spoon. Or just wash it well and leave the peel alone. No one is going to eat it. It is added to enhance brutality and flavor of the dish.
  • Cut the ginger into pieces as thick as the apples. Maybe a little thinner.
  • Sprinkle it over the garlic and the apples.
  • Wash the cilantro, shake off water and slice not very thinly.
  • Put few leaves aside. They will be used to decorate the chicken. Aesthetics are important.
  • Sprinkle over ginger, garlic and apples.
  • Mix 3 cups Ketchup with the same amount of apple juice in a blender. Add pepper. Blend until smooth. My blender is not large enough. I first did 2 cups of each followed by another round of one cup of each - ketchup and apple juice.
  • Put the chicken thighs on top of cilantro. Skin side up.
  • Pour the mixture into the pan covering the thighs. Ensure that about ¼ gets uncovered.
  • Place the pan into the oven and leave for 45 minutes.
  • After 45 minutes increase the temperature to 200 C / 400 F and keep for another 10 minutes to crust the skin. A broiler mode can do that too but watch as it will likely take less to crust the skin.
  • Take the pan out and garnish thighs with coriander leaves.
  • Serve with mashed potatoes or rice. If staying out of carbs try roasted spinach and mushrooms.

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