Sunday, January 22, 2017

weekly cookbook project: balsamic and orange-glazed chicken thighs

In keeping with my goal to cook one recipe per week from my cookbook collection, today I made balsamic and orange-glazed chicken thighs from The Great Big Pressure Cooker Book.  I've been loving this book. The recipes, for the most part, are pretty easy and it gives me a chance to use my Instant Pot.

This was really easy. All I had to do was brown the boneless skinless chicken thighs, which I did right in the Instant Pot, whisk the balsamic and marmalade together and throw it in the pot with a rosemary sprig (cut fresh from my rosemary plant).  The only thing I needed to buy to make this recipe was the orange marmalade. I've never tried orange marmalade and since I've had weight loss surgery, I tend to stay away from jams and jellies--way too much sugar in them.

I was worried the finished dish it would be really orange-y tasting, or have a strong vinegar taste, but it was fine. It didn't have a vinegar taste, just a hint of it, really. And the orange wasn't overpowering at all. The vinegar, marmalade and rosemary all worked well together. I served it with my seasoned brown rice, which was fresh out of the Instant Pot, too. We poured the balsamic-orange mixture over the rice and it was delicious.

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