Plum Good Chicken Thighs

• 1 lb boneless skinless chicken thighs (4-6 pieces)
• 1 tablespoon Chinese five spice powder
• 3 green onions or 3 scallions
• 2 tablespoons canola oil
• 1/2 cup chicken broth
• 1/2 cup plum jam
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt

1. In bowl, toss thighs with five-spice powder and salt. Finely chop green onions (enough to total 2 tbsp.) reserve for garnish. Cut remainder of onions into 1 inch pieces, set aside.
2. In skillet, heat oil on medium heat. Add thighs and cook 10 minutes (or until browned/no pink), turning once. Transfer to plate.
3. In drippings left in skillet, medium heat, cook 1 inch onion pieces 4 minutes (lightly browned). Stir in broth, jam, vinegar; heat to boiling.
4. Reduce heat to medium, put thighs in pan for five-ten minutes or until syrupy. Turn chicken a few times to coat with syrup. Garnish with finely chopped green onions.
5. Pairs well with asian themed side dishes, rice, vegetables.

chicken, spice powder, green onions, canola oil, chicken broth, plum jam, balsamic vinegar, salt

Taken from www.food.com/recipe/plum-good-chicken-thighs-450809 (may not work)