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1/4 cup peach or apricot jam
3 tbsp balsamic vinegar
1 tbsp soy sauce
1 tsp dried hot red-chili flakes, or sesame seeds
12 skinless, boneless chicken thighs
Preheat oven to 425F (220C). Place jam in a small bowl. Stir in vinegar, soy sauce and chili flakes until well mixed. Arrange chicken in a 9x13-inch (3-L) baking dish. Spoon dollops of jam mixture over each thigh. Cover dish with foil. Roast in centre of 425F (220C) oven 20 minutes. Discard foil and baste chicken with pan juices. Continue to roast, uncovered, until chicken is firm to the touch and well glazed, from 20 to 25 more minutes. Serve immediately. Great with carrots, snow peas and rice.
Calories 290, Protein 33.1g, Carbohydrates 17.4g, Fat 8.8g, Fibre 0.4g, Sodium 412mg.
Try this recipe next time you need dinner in a jiffy. Chances are you already have a jar of jam in the fridge and a bottle of balsamic vinegar and soy sauce in the pantry.