Orange Glazed Chicken Thighs
|Skinless chicken thighs||1 Pound|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Canola oil||1 Teaspoon|
|Reduced calorie orange marmalade||1⁄3 Cup (5.33 tbs)|
|Fat free, low sodium chicken broth||1⁄3 Cup (5.33 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
|Ground ginger||1⁄8 Teaspoon|
Rinse the chicken and pat dry with paper towels.
Lightly sprinkle with the cinnamon and pepper; set aside.
Add the oil to a large no-stick skillet and heat over medium-high heat.
Add the chicken and cook for 3 to 4 minutes or until lightly brown on all sides.
Push the chicken to the side of the skillet.
Stir in the marmalade, broth, orange juice, nutmeg and ginger.
Stir until well combined.
Then push the chicken back to the center of the skillet.
Cover and cook over medium heat about 15 minutes or until the chicken is no longer pink, stirring occasionally.