Simple to the limit. Very tasty. If you have a pressure cooker or the famous InstantPot, you can have this main dish at your table any night of the week. I got the idea for it from a delicious shredded chicken I made also under pressure. For this one, I changed the flavors and reduced the cooking time so that the pieces of chicken would still hold together. Probably excellent with orange marmalade instead of apricot jam. Hey, go wild and try mango jam, if you have it around.
APRICOT AND BALSAMIC GLAZED CHICKEN THIGHS
(from the Bewitching Kitchen)
¼ cup apricot jam
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 pounds boneless skinless chicken thighs
1 teaspoon salt
1 teaspoon ground black pepper
1 tsp dried thyme (or 2 to 3 tsp fresh)
In a small bowl, whisk the jam and vinegar together until very smooth. Depending on how thick your jam is, add a small amount of warm water to help loosening the mixture a bit. Reserve.
Heat the olive oil in a pressure cooker set over medium heat. Season the chicken with salt and pepper, then brown on both sides (do it in batches if needed). Return all the pieces to the pot.
Pour the jam-vinegar mixture over the meat; add the thyme. Add some water to bring the liquid about 1/3 of the heigh of the chicken pieces. Lock the lid onto the pressure cooker and bring it to full pressure. Cook for 15 minutes. Release pressure manually, if needed reduce the liquid by simmering for a few minutes.
Adjust seasoning and serve with your side dish of choice.
to print the recipe, click here
We enjoyed it with our favorite rice of the moment, easy Tahdig-Rice, which I blogged about in my latest Incredibly Simple series. Some sauteed asparagus rounded our meal pretty nicely. If you like a bit more spice, add a touch of Harissa or Sriracha to the jam mixture. I intend to try that next time.
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