Maple-Balsamic Chicken
Source of Recipe
Internet
List of Ingredients
8 skinned and boned chicken thighs
3/4 teaspoon salt
3/4 teaspoon paprika
3/4 teaspoon dried thyme
1 tablespoon olive oil
1 (14 1/2-ounce) can chicken broth
1/3 cup maple syrup
1/3 cup balsamic vinegar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
3 tablespoons chunky peanut butter
Side dish: Saffron Rice Pilaf
Recipe
Sprinkle chicken evenly with salt, paprika, and thyme.
Cook chicken in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden brown. Stir in chicken broth and next 4 ingredients, and bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Remove chicken to a serving platter, and keep warm. Reserve liquid in skillet.
Whisk peanut butter into reserved liquid, and boil over medium-high heat, uncovered, 5 minutes or until sauce is thickened; spoon sauce evenly over chicken.
Saffron Rice Pilaf
1 (5-ounce) package saffron yellow rice mix
1/2 red bell pepper, diced
1/2 cup currants
1 tablespoon fresh thyme
Prepare 1 (5-ounce) package saffron yellow rice mix according to package directions. Stir in 1/2 red bell pepper, diced; 1/2 cup currants; and 1 tablespoon fresh thyme. Prep: 5 min., Cook: 20 min.
Note: Jim Pleasants of Williamsburg, Virginia, serves this with his Maple-Balsamic Chicken.
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