2. Transfer to a large resealable plastic bag along with the
chicken, seal, turn to coat evenly, and refrigerate for at
least 2 hours or up to 12 hours. Turn once or twice during
this time.
3. Preheat the oven to 425 degrees. Line a shallow baking
pan large enough to hold the thighs without crowding
with foil.
4. Lift the thighs from the marinade and lay them flesh side
down in the pan, reserving any marinade. Bake for 20
minutes. Turn, add any remaining marinade along with
the cranberries and scallions, and bake 25 to 30 minutes
more, or until an instant-read thermometer reads 165
degrees. Baste the chicken once or twice during this
time.
5. Remove and let stand for 10 minutes. Garnish with
remaining scallions and cranberries, and a few slices of
coconut before serving.
Joanna Pruess is a regular contributor to Specialty Food Magazine.
Winter Fancy Food Show Booth 3347
WINTER 2017 81
