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Maple-Balsamic Chicken

Yield Makes 4 servings

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

How to Make It

  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.