Stuffed Fruit Glazed Chicken Thighs
|Apple||1 Medium, cored and chopped|
|Orange||1 Medium, sectioned and chopped|
|Uncooked instant rice||1⁄2 Cup (8 tbs)|
|Chopped dried chives||2 Tablespoon|
|Orange marmalade||1⁄4 Cup (4 tbs), divided|
|Butter/Margarine||1 1⁄2 Tablespoon, divided|
|Ground coriander||1⁄4 Teaspoon|
|Bouquet sauce||1⁄4 Teaspoon|
|Sesame seed||1 Teaspoon|
In medium bowl combine apple, orange, rice, chives, 1 tablespoon marmalade, 1 tablespoon butter, the coriander, salt and pepper.
Cover with plastic wrap.
Microwave at High 2 to 4 minutes, or until very hot, stirring after half the time.
Let stand, covered, 5 minutes.
Loosen skin from chicken to form a pocket.
Stuff each pocket with 2 heaping tablespoons mixture.
Arrange stuffed thighs on roasting rack.
In 2-cup measure combine remaining 3 tablespoons marmalade, 2 teaspoons butter and the bouquet sauce.
Microwave at High 30 to 45 seconds, or until heated, stirring after half the time.
Brush over stuffed thighs.
Sprinkle with sesame seed.
Microwave at High 12 to 15 minutes, or until chicken near bone is no longer pink, rotating and rearranging 2 times.
Wrap, label and freeze no longer than 1 month.
To serve, unwrap and place in 8 x 8-in baking dish.
Microwave at 50% (Medium) 20 to 30 minutes, or until heated, rotating and rearranging 2 times.