Balsamic Chicken Thighs
Chicken thighs have gained in popularity because they are flavorful and do not dry out during cooking. This recipe uses balsamic vinegar and date paste as the base for a delicious sauce that gives the chicken a nice, piquant flavor.
- ½ Tbsp. oil
- 4 large chicken thighs
- ½ cup onion, minced
- 5 cloves garlic, chopped
- 6 Tbsp. balsamic vinegar
- ¼ cup DateME Date Paste
- 1 tsp. lemon juice
- water or broth, as needed
- salt and pepper
- chopped parsley
- Preheat oven to 375°F.
- Place a well-seasoned cast iron pan over medium heat for 5 minutes or until quite hot. Add the oil.
- When the oil is hot, sear the chicken thighs skin-side down for 5-7 minutes or until the skin is crispy and does not stick to the pan.
- Flip thighs and let the underside cook for another 3 minutes.
- Transfer the pan to the oven until the thighs reach an internal temperature of 165-170°. At this point, remove chicken from the pan and set aside.
- Drain the majority of the fat from the pan, reserving a small amount.
- Place pan with fat over medium high heat. Add the onion and sauté until very soft. Add garlic and stir for one minute.
- Add the date paste and balsamic vinegar and mix until date paste melts and a sauce forms. Add a little water or broth if the sauce is too thick or dry.
- Season to taste with salt and pepper. Add the chicken to the sauce, coating the thighs on all sides.
- Top the chicken with chopped parsley and serve.
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