Directions:
- In bowl, toss thighs with five-spice powder and salt. Finely chop green onions (enough to total 2 tbsp.) reserve for garnish. Cut remainder of onions into 1 inch pieces, set aside.
- In skillet, heat oil on medium heat. Add thighs and cook 10 minutes (or until browned/no pink), turning once. Transfer to plate.
- In drippings left in skillet, medium heat, cook 1 inch onion pieces 4 minutes (lightly browned). Stir in broth, jam, vinegar; heat to boiling.
- Reduce heat to medium, put thighs in pan for five-ten minutes or until syrupy. Turn chicken a few times to coat with syrup. Garnish with finely chopped green onions.
- Pairs well with asian themed side dishes, rice, vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 457.07 Kcal (1914 kJ) | ||
| Calories from fat | 340.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.89g | 58% | |
|---|---|---|---|
| Cholesterol | 79.28mg | 26% | |
| Sodium | 313.5mg | 13% | |
| Potassium | 121.07mg | 3% | |
| Total Carbs | 19.57g | 7% | |
| Sugars | 1.1g | 4% | |
| Dietary Fiber | 2.59g | 10% | |
| Protein | 7.61g | 15% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 2.6mg | 14% | |
| Calcium | 59.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 318.22 Kcal (1332 kJ) | ||
| Calories from fat | 237.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.38g | 58% | |
|---|---|---|---|
| Cholesterol | 55.19mg | 26% | |
| Sodium | 218.26mg | 13% | |
| Potassium | 84.29mg | 3% | |
| Total Carbs | 13.63g | 7% | |
| Sugars | 0.77g | 4% | |
| Dietary Fiber | 1.8g | 10% | |
| Protein | 5.3g | 15% | |
| Vitamin C | 3.2mg | 8% | |
| Iron | 1.8mg | 14% | |
| Calcium | 41.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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