Chicken with Marmalade and Balsamic Vinegar

🧂 Ingredients

• 2 tbsp olive oil
• 1 kg boneless skinless chicken thighs

  trimmed of fat
• 1/8 tsp salt

  or to taste
• black pepper

  freshly ground, to taste
• 1/4 tsp dried sage
• 1/4 tsp dried marjoram
• 1/4 tsp dried thyme
• 1/4 tsp nutmeg
• pinch celery seeds
• 2 sprigs fresh rosemary

  leaves only, chopped
• 1/3 cup marmalade

  (see note)
• 3 tbsp balsamic vinegar
• 1/4 cup chicken stock

  preferably low-sodium
• 2-3 scallions

  green and white portions, chopped

Instructions

• 1 Combine the sage, marjoram, thyme, nutmeg, and celery seeds in a spice grinder
  or mortar and pestle and crush/mix. In a separate container, combine the
  marmalade, balsamic vinegar, and chicken stock and set aside.
• 2 Season the chicken with the spice blend from step 1 and salt and freshly-ground
  black pepper.
• 3 Heat the olive oil over medium-high heat for about 45 seconds, or until the oil
  begins to ripple on the surface. Add the chicken and sear for about 5 minutes
  (take care not to crowd the chicken or it won't brown properly - work in batches
  if necessary). Turn the chicken over (it should release from the pan fairly
  easily), sprinkle with rosemary, and brown for another 5 minutes, or until the
  chicken is nearly cooked through and still moist.
• 4 Once the chicken is finished, pour the marmalade mixture over the meat and cook
  for a further 2 minutes, or until the sauce is reduced to a relatively thin
  sauce/glaze.
• 5 Remove the chicken and serve immediately over wilted bitter greens (e.g.
  arugula) or with a starchy side like risotto. Spoon some of the sauce over the
  chicken and garnish with the chopped scallions.

Nutrition Info