Preheat oven to 425 F. In a bowl, mix together olive oil, brown sugar, liver spread, lemon juice and sriracha.
Arrange the chicken in a non-stick baking pan, or line the pan with parchment paper. Pour the sauce over the chicken and flip once or twice to fully coat each piece with the sauce.
Bake the chicken at 425 F for 25-30 minutes, or until the sauce is bubbly and chicken is tender. Serve warm with rice and/or vegetables.
Notes
Nutrition Facts
Baked Chicken Thighs in Liver Spread Sauce
Amount Per Serving (1 serving)
Calories 118Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 67mg22%
Sodium 76mg3%
Potassium 164mg5%
Carbohydrates 3g1%
Sugar 3g3%
Protein 11g22%
Vitamin A 870IU17%
Vitamin C 4.2mg5%
Calcium 8mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
TIP
*For a quick clean up, line the baking pan or dish with parchment paper.
WHERE TO FIND LIVER SPREAD?
These are canned varieties that can be found on the canned meats section or at the international aisles of supermarkets. Similarly, you can find lots in Asian groceries. I love Purefoods brand and Palm.