- 8 boneless, skinless chicken thighs (can substitute 4 boneless, skinless breasts if you like)
- ¾ tsp sea salt
- ¾ tsp paprika
- ¾ tsp dried thyme
- 1 tbsp olive oil
- 1 can chicken broth (14 ½ oz)
- 1/3 cup maple syrup
- 1/3 cup balsamic vinegar (did you know that the quality of balsamic vinegar is denoted by the number of grape leaves on the label? Who knew!?)
- ½ tsp freshly ground pepper
- ¼ tsp ground red pepper (cayenne)
- 3 tbsp. chunky peanut butter
Sprinkle the chicken evenly with salt, paprika, and thyme. Saute in hot oil in a large nonstick skillet over medium-high heat for 2 minutes on each side or until golden brown. Stir in chicken broth and next 4 ingredients and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes. Remove chicken to a serving platter and keep warm. Reserve liquid in skillet. Whisk in peanut butter to the reserved liquid and boil over medium-high heat, uncovered, for 5 minutes or until sauce is thickened. Spoon evenly over the chicken.
Because I like to keep things simple, I use packaged saffron yellow rice mix. You can find this either in the ethnic foods section of most grocery stores or in the rice/beans/boxed dinners section.