- 3 green onions
- 1 pound skinless, boneless chicken thighs
- 1 teaspoon Chinese five-spice powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1/2 cup plum jam
- 1/2 cup chicken broth
- 2 tablespoons balsamic vinegar
- Finely chop 2 tablespoons of green onions and set aside for the garnish. Cut remaining green onions into 1-inch pieces.
- Toss chicken thighs with five-spice powder and salt in a bowl.
- Heat oil in a skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes per side. Transfer to a plate, leaving drippings in the skillet.
- Cook green onion pieces in the drippings until lightly browned, about 4 minutes. Stir in plum jam, chicken broth, and balsamic vinegar. Bring to a boil. Reduce heat to medium and return thighs to the skillet. Cook until syrupy, turning a few times to coat, about 5 minutes. Garnish with reserved green onions.
07/24/2019
recipepes.com
plum good chicken thighs, recipe
PT15M
PT1H
5
455 calories
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