This is a recipe that I've made several times and realized I never posted it on my blog so here you go.
1 1/4 lbs. skinless, boneless chicken thighs
1/2 tsp. Chinese five-spice powder (I don't like this so I use cayenne pepper and seasoning salt)
3 green onions
1 Tbsp olive oil
1/2 c. chicken broth
1/2 c. plum jam (I've also used black cherry jam which was pretty good)
2 Tbsp balsamic vinegar
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 oil on medium-high until hot. Add thighs and cook 10 minutes or until they're 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 to 4 minutes or until sauce is syrupy. Return thighs to skillet and turn to coat with sauce.
Suggested sides: green beans and brown rice
Tamara's Take: 9 - This is a quick and easy recipe. I think that I will even branch out and try some different flavors of jam. It is very tasty and great over rice.