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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
1. Sprinkle chicken evenly with salt, paprika, and thyme.
2. 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.
3. 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.
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