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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Another one from the Sunset Low-Fat Cookbook...thighs baked in a sweet-sour sauce and served atop a bed of rice-yummy! Ingredients:
1 (8 ounce) can tomato sauce |
1 cup strawberry jam |
2 tablespoons red wine vinegar |
1 tablespoon chili powder |
1/2 teaspoon dried thyme |
1/2 teaspoon ground ginger |
12 skinless chicken thighs, trimmed of fat |
salt |
3 cups hot cooked short-grain rice |
1/2 cup green onion, thinly slice |
Directions:
1. In a shallow 3-qt casserole, mix tomato sauce, jam, vinegar, chili powder, thyme and ginger.
2. Rinse chicken and pat dry; add to sauce and turn to coat. Bake in a 400° oven, basting occasionally, until meat near bone is no longer pink; cut to test after 45 minutes of baking. Salt to taste.
3. Spoon rice on to a platter. Top with chicken, sauce, and onions.
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