MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Daphne Oz's Chile Jam Chicken
Categories: Poultry, Chilies, Citrus
     Yield: 2 servings

     4    Skinned, boned chicken
          - thighs
          Salt & fresh cracked pepper
     2 tb Olive oil
     4 tb Chile jam *
   1/2    Lemon; juice of
          Caramelized Sweet Potatoes &
          - Peaches (separate recipe)

 * Hell Fire Pepper Jelly from Jenkins Jellies or INNA
 Jam's Plenty Spicy JalapeA+-o for heat seekers or your
 choice

 Pat the chicken dry and season both sides liberally with
 salt and pepper. Heat the oil in a large skillet over
 medium-high heat and arrange the chicken thighs insides
 (cast iron works really well to get a nice crispy
 crust). Brown the chicken on one side, giving the
 chicken time to unstick itself from the pan surface and
 form a good, crispy coating, about 10 minutes (you can
 give it some help with your tongs or spatula if needed).
 Flip the chicken thighs and brown for 6-10 minutes or
 until you can insert a knife to the bones and clear
 liquid emerges.

 Lower heat to medium-low and spoon a quarter of the
 chili jam over each thigh. Melt the jam over the chicken
 and on all sides, using tongs to flip and swirl the
 thighs in the pan. Cook for 1 to 2 minutes to allow the
 jam to form a glaze. Remove the thighs to a serving
 plate and spoon the glaze on top. Scrape up any bits
 sticking to the bottom of the pan - these will be the
 crispiest and the first to go!

 Just before serving, squeeze fresh lemon juice over the
 chicken to brighten its flavors and heighten the
 sweetness and spice. Serve with Caramelized Sweet
 Potatoes and Peaches.

 RECIPE FROM: https://www.hallmarkchannel.com

 Uncle Dirty Dave's Archives

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