Friday, May 6, 2011

Apricot-Ginger-Soy Chicken with Scallion Rice

This was the first meal in a long time that had a short ingredient list, very few steps in preparation, and took less than 30 minutes to make.  It was so good. My husband asked if there was more chicken when he finished his two pieces but there was no more to serve. The chicken thighs I used were smaller than average, so maybe next time I will make 3 for each person. Be sure to buy skinless, boneless thighs for best results.

The original recipe asked for 1/2 a cup of ginger preserves. I searched 3 grocery stores with no luck. Luckily the recipe suggested to substitute 1/2 cup apricot preserves + 2 teaspoons freshly grated ginger. I made these changes in my post below. Forget the ginger preserves, make it this way and you will love it. It has a perfect balance of flavor. If you are worried, it is not sweet!

1 cup uncooked rice
2 thinly sliced green onions
2 tablespoons olive oil
1 tablespoon butter
6 skinless, boneless chicken thighs
salt and pepper

For the glaze:
1/2 cup apricot preserves
2 teaspoons grated peeled fresh ginger
(or you can use ginger paste, I sometimes do)
2 tablespoons soy sauce
3 garlic cloves, minced or finely chopped

Cook the rice. Fluff with a fork and stir in the green onions.

While the rice is cooking, heat a large skillet over medium-high heat. Add oil and butter to pan; swirl to coat. Rinse the chicken with water and pat dry. Squeeze a little lemon juice on the chicken then season with a little salt and lots of black pepper and add to the pan; cook 8-10 minutes on each side or until done. Remove from pan; cover with foil.

Add the apricot preserves, fresh ginger, soy sauce, and garlic to the same pan; bring to a boil. Cook sauce 2 minutes, stirring occasionally. Return chicken to pan; turn to coat with sauce. Serve with scallion rice. Top with more green onions.

Source: adapted from Cooking Light, November 2010
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