Happy Magazine Monday! I had no idea where this recipe came from, but thanks to good old Google, I not only found the magazine, month, and year it came from, but also a fellow blogger that made this same recipe. (Find it here! I love finding other people who do magazine recipes.)
It actually wasn’t until I went to that blog that I realized why this was called “Manhattan-Glazed.” I was thinking it had something to do with Manhattan the city, and I thought it was the weirdest thing, but then I realized it was Manhattan the beverage. Duh.
Since I do love a good bourbon, this one was a no-brainer. Also, the recipe didn’t call for rice or anything, but I thought it could use a little more substance, so I used cauliflower rice with mine, which turned out amazingly well!
Manhattan-Glazed Chicken
Serves 4
Ingredients
1 Tbsp. extra virgin olive oil
2 lbs. boneless, skinless chicken thighs
1/2 tsp. salt
1/2 tsp. black pepper
1/4 cup orange marmalade
1/4 cup cherry spreadable fruit
1 tsp. soy sauce
1 tsp. butter
1 Tbsp. bourbon
Rice or cauliflower rice for serving (optional)
Sprinkle chicken evenly with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken to pan and cook about 4 minutes on each side, until internal temperature reaches 165°F. Remove chicken from pan and keep warm.
Place marmalade, spreadable fruit, and soy sauce in a small pan. Bring to a boil, then reduce heat and simmer about 3 minutes, or until thick, stirring frequently. Add butter and stir to combine, then stir in bourbon. Place chicken on rice (or cauliflower rice — YUM!) and spoon glaze over chicken.
