Tangy-Sweet Mango-Spiced Chicken

By Brandiwine

This is an incredibly easy dish. I love making this for new people because it smells wonderful in the kitchen. I have adapted this recipe from Cathy's original recipe on noblepig.com. Picture is also from her website.

Ingredients

• 1-1/4 lbs. skinless, boneless chicken thighs
• 1/2 teaspoon pepper
• 4 green onions, more for garnish, chopped
• 1 Tablespoon extra-virgin olive oil
• 1/2 cup chicken broth
• 1/2 cup mango jam
• 2 Tablespoons balsamic vinegar
• 1/2 teaspoon salt

Details

Servings 2
Adapted from noblepig.com

Preparation

Step 1

In a bowl, toss the chicken thighs together with pepper (or Chinese five spice powder if you were lucky enough to come across it) and salt.

In a nonstick skillet, heat extra-virgin olive oil until hot. Add chicken thighs and cook 5-8 minutes on each side, until browned and juices run clear. Transfer thighs to a plate and cover with foil to keep warm.

In drippings in skillet, on medium heat, cook chopped green onions until browned, about 3-4 minutes.

Stir in chicken broth, mango jam and balsamic vinegar; heat to boiling. Reduce heat to medium and reduce down until sauce is syrupy; about 4 minutes. Return the chicken thighs to the skillet and coat with the sauce. Cook on low heat for about 5-8 minutes. Garnish with green onion.


**I made this with some roasted red potatoes which complimented the dish nicely. For potatoes, just cut up some washed red potatoes, coat with EVOO, season with salt, pepper, and garlic powder. Put potatoes on foil covered baking sheet. Bake at 425 degrees for 25 mins or until golden brown.