One Skillet Chicken with a Satsuma-Vanilla & Marmalade Glaze
This dish is similar to orange chicken from your favorite takeout restaurant. Serve this dish with sautéed broccolini or even garlic mushrooms. Serves 4.
Ingredients
Ingredients:
- 1/4 cup Sigona’s Satsuma Vanilla Cream White Balsamic find it on www.sigonas.com
- 1/4 cup marmalade such as tangerine marmalade by Stonewall Kitchen
- 2 Tbsp Sigona’s Persian Lime Olive Oil or try Wild Rosemary Olive Oil for a different layer of flavor. Find them on www.sigonas.com
- 8 boneless skinless chicken thighs, fat trimmed
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- In a medium bowl, whisk together the balsamic and the marmalade. Set aside.
- Heat the Persian Lime olive oil in a large skillet over medium-high heat. Salt and pepper both sides of the chicken then add them to the skillet. Cook chicken for about 10 minutes, flipping once, until chicken is cooked through and is crispy brown on the outside. Transfer to a plate and set aside.
- To the same skillet, over medium heat, add the balsamic mixture. Stir, scraping the brown bits up from the bottom of the skillet. Reduce heat to low and simmer for about 1 minute. Reintroduce chicken to the skillet, spooning the sauce over the chicken. Simmer the ingredients together for about two minutes then remove from the heat.
- Transfer chicken to a serving dish, drizzle with remaining glaze and sprinkle with sesame seeds. Serve immediately.
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