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1 lb skinless chicken thighs 500 g
1/4 tsp ground cinnamon 1 mL
1/4 tsp ground black pepper 1 mL
1 tsp canola oil 5 mL
1/3 cup reduced-calorie orange marmalade 75 mL
1/3 cup defatted low-sodium chicken broth 75 mL
1/3 cup orange juice 75 mL
1/8 tsp ground nutmeg 0.5 mL
1/8 tsp ground ginger 0.5 mL
Rinse the chicken and pat dry with paper towels. Lightly sprinkle with the cinnamon and pepper; set aside.
Add the oil to a large no-stick skillet and heat over medium-high heat. Add the chicken and cook for 3 to 4 minutes or until lightly brown on all sides.
Push the chicken to the side of the skilet. Stir in the marmalade, broth, orange juice, nutmeg and ginger. Stir until well combined. Then push the chicken back to the center of the skillet. Cover and cook over medium heat about 15 minutes or until the chicken is no longer pink, stirring occasionally.
Chef's Note
By removing the skin, and also any fat deposits you can see on the thighs, you get a low-fat dish.
1/4 tsp ground cinnamon 1 mL
1/4 tsp ground black pepper 1 mL
1 tsp canola oil 5 mL
1/3 cup reduced-calorie orange marmalade 75 mL
1/3 cup defatted low-sodium chicken broth 75 mL
1/3 cup orange juice 75 mL
1/8 tsp ground nutmeg 0.5 mL
1/8 tsp ground ginger 0.5 mL
Rinse the chicken and pat dry with paper towels. Lightly sprinkle with the cinnamon and pepper; set aside.
Add the oil to a large no-stick skillet and heat over medium-high heat. Add the chicken and cook for 3 to 4 minutes or until lightly brown on all sides.
Push the chicken to the side of the skilet. Stir in the marmalade, broth, orange juice, nutmeg and ginger. Stir until well combined. Then push the chicken back to the center of the skillet. Cover and cook over medium heat about 15 minutes or until the chicken is no longer pink, stirring occasionally.
Chef's Note
By removing the skin, and also any fat deposits you can see on the thighs, you get a low-fat dish.
