MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Daphne Oz's Chile Jam Chicken
 Categories: Poultry, Chilies, Citrus
      Yield: 2 Servings
 
      4    Chicken thighs;
           - skinned, boned
           Salt
           Pepper; fresh cracked
      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 Jalapeño 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 to 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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