Plum Good Chicken Thighs
1.25 lbs - skinless, boneless chicken thighs
1/2 teaspoon - Chinese five spice powder
1/2 teaspoon - salt
3 - green onions
1 tablespoon - Olive oil
1/2 cup - chicken broth
1/2 cup - plum jam
2 tablespoons - balsamic vinegar
1 bag (12 oz) - microwave in the bag trimmed green beans
1 package (8.8 oz) - heat and serve precooked brown rice
1) in bowl, toss thighs with five-spice powder and 1/2 teaspoon salt. From dark-green end of onions, finely chop enough to equal 2 tablespoons; reserve for garnish. Cut remainder of onions into 1 inch pieces; set aside.
2) In 12-inch skillet, heat olive oil on medium-high until hot. Add thighs and cook 10 minutes or until they are browned and lose their pink color throughout, turning once. Transfer thighs to plate; cover to keep warm.
3) In drippings in skillet, on medium, cook 1-inch onion pieces 4 minutes or until lightly browned. Stir in broth, jam, and vinegar; heat to boiling. Reduce heat to medium and cook 3-4 minutes or until sauce is syrupy. Return thighs to skillet and turn to coat with sauce.
4) Meanwhile cook beans and rice as labels direct; serve with chicken, sprinkle with reserved finely chopped onion as garnish.
Substituted Emeril's Asian Essence for five spice.
I think the amount of five-spice is too little, probably should be tablespoon not teaspoon as the measurement so I added more.
Not sure that you really need that much salt so I did not go with a full measure.
When doubling the recipe, the amount of thighs was going to be too much for the one pan. I cooked the first bunch, then moved them to the plate and microwaved them for a bit to remove the pink inside. I put the oven on warm and moved the plate to a rack in the oven to keep warm. I cooked the second portion in the pan as directed.
I used a Rice-a-Roni box of Rice Pilaf and cooked that to go along with the bag of microwaved green beans.
This recipe will be one we will use again. It was relatively easy to put together. Tasted good and we have some leftovers to enjoy during the week.