Tuesday, January 13, 2009

Sweet-Tangy Plum-Spiced Chicken

Saw this on someone's blog, and I'm saving it for posterity.

1-1/4 lbs. skinless, boneless chicken thighs

1/2 teaspoon Chinese five-spice powder

4 green onions, more for garnish, chopped

1 Tablespoon extra-virgin olive oil

1/2 cup chicken broth

1/2 cup plum jam

2 Tablespoons balsamic vinegar

1/2 teaspoon salt

In a bowl, toss the chicken thighs together with Chinese five-spice powder and salt.In a nonstick skillet, heat extra-virgin olive oil until hot. Add chicken thighs and cook 5 minutes on each side, until browned and juices run clear. Transfer thighs to a plate; cover to keep warm.In drippings in skillet, on medium heat, cook chopped green onions until browned, about three to four minutes.Stir in chicken broth, plum jam and balsamic vinegar; heat to boiling. Reduce heat to medium and reduce down until sauce is syrupy; about four minutes. Return the chicken thighs to the skillet and coat with the sauce. Garnish with green onion.


  1. great!

    just what I need for my New Year's Resolution to cook- recipe ideas!

  2. Oh yum! I want some NOW!!! We love five spice powder in our house!

  3. I got this from Noble Pig too, it's awesome, isn't it? Quick, easy and delicious.


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