- 4
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Ingredients
- tablespoons chunky peanut butter Directions:
- 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
- ● 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.
Preparation
Step 1
Serve with a side dish of Saffron Rice Pilaf.