Tangy-Sweet Mango-Spiced Chicken

WELL! I've got to be honest, this recipe was quite the shocker. As I was making it, I could not even begin to imagine how this would taste, but I was pretty sure it wasn't going to be good. In fact, while making it, Heath commented that it looked like a pain-in-the-butt to make (which it's not), but I told him it didn't matter cause I was probably never making it again. Anyway, we sit down to eat, and I let him try it first. After a couple bites, he says 'Oh yeah, you're making this again!'. I tried it, and I could NOT believe how good it was. It's all flavors that I've never cooked with before...the Chinese Five Spice (which you can find in the spice isle among all the other spices), the Balsamic Vinegar, and the Mango Jam...you'll be so surprised to find how good these things are together. So, here's the recipe for this, I DEFINITELY recommend trying this. It was so good, and something different, which is always nice. Heath's right, I absolutely will be making this again!

'Tangy-Sweet Mango-Spiced Chicken'

Source: Adapted from The Noble Pig

1-1/4 lbs. skinless, boneless chicken thighs

1/2 teaspoon Chinese five-spice powder (or pepper if you can't find any)

4 green onions, more for garnish, chopped

1 Tablespoon extra-virgin olive oil

1/2 cup chicken broth

1/2 cup mango jam

2 Tablespoons balsamic vinegar

1/2 teaspoon salt

In a bowl, toss the chicken thighs together with Chinese five-spice powder and salt. In a nonstick skillet, heat extra-virgin olive oil until hot. Add chicken thighs and cook 5 minutes on each side, until browned and juices run clear. Transfer thighs to a plate; cover to keep warm.

In drippings in skillet, on medium heat, cook chopped green onions until browned, about three to four minutes. Stir in chicken broth, plum jam and balsamic vinegar; heat to boiling. Reduce heat to medium and reduce down until sauce is syrupy; about four minutes. Return the chicken thighs to the skillet and coat with the sauce. Garnish with green onion.