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Baked sweet- and - sour chicken
Nb persons: 4
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| Prep: 20 minutes Cook: 20 minutes Ingredients: | |
| 3 tbs | ketchup |
| 2 tbs | orange marmalade or apricot preserves |
| 2 tsp | low sodium soy sauce |
| 2 tsp | balsamic vinegar |
| 1 1- inch | ginger, peeled and finely grated |
| Large pinch | cayenne pepper,, (optional) |
| 2 | bell peppers,, ( 1 red, 1 yellow,) quartered lengthwise |
| 1 bunch | scallions, cut into 3 inch pieces |
| 3 tsp | extra virgin olive oil |
| Kosher salt | |
| 8 skin- on, bone in chicken thighs (3 to 3/4 pounds) | |
| Cooked white rice for serving, ( optional) | |
Directions
1- preheat oven to 450degrees. Make the sweet and sour sauce; whisk the ketchup, marmalade, soy sauce, vinegar, ginger and cayenne pepper in a small bowl. Put the bell peppers and scallions on a rimmed baking sheet and toss with 2 tbs of the prepared sauce, 1 1/2 tsp olive oil and a pinch of salt.
2- heat the remaining 1 1/2 tsp olive oil in a large skillet over medium- high heat. Sprinkle the chicken with 1/2 tsp salt. Working in batches, add the chicken to the skillet skin- side down and cook, undisturbed,until the skin is golden and slightly crisp, about 4 minutes. Place the skin side up on the baking sheet with the vegetables.
3- brush the chicken with half of the remaining sweet and sour sauce. Bake until a thermometer inserted into the thickest part registers 165 degrees, F, 20 to25 minutes. Divide e chicken and vegetables among plates. Serve with rice and remaining sauce
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