Plum Good Chicken Thighs

• 1 14 lbs boneless skinless chicken thighs
• 12 teaspoon Chinese five spice powder
• 12 teaspoon salt
• 3 green onions
• 1 tablespoon olive oil
• 12 cup chicken broth
• 12 cup plum jam
• 2 tablespoons balsamic vinegar
• 1 (12 ounce) bagmicrowave-in-the-bag trimmed green beans
• 1 (8 7/8 ounce) packageheat-and-serve pre- cooked brown rice

1. In bowl, toss thighs with five-spice powder and 1/2 teaspoon salt.
2. From dark-green end of onions, finely chop enough to equal 2 tablespoons; reserve for garnish.
3. Cut remainder of onions into 1-inch pieces; set aside.
4. In 12-inch skillet, heat oil on medium-high until hot.
5. Add thighs and cook 10 minutes or until they're browned and lose their pink color throughout, turning once.
6. Transfer thighs to plate; cover to keep warm.
7. In drippings in skillet, on medium, cook 1-inch onion pieces 4 minutes or until lightly browned.
8. Stir in broth, jam, and vinegar; heat to boiling.
9. Reduce heat to medium and cook 3 to 4 minutes or until sauce is syrupy.
10. Return thighs to skillet and turn to coat with sauce.
11. Meanwhile, cook beans and rice as labels direct; serve with chicken; sprinkle with reserved onions.

chicken thighs, spice powder, salt, green onions, olive oil, chicken broth, plum, balsamic vinegar, bagmicrowavein, brown rice

Taken from www.food.com/recipe/plum-good-chicken-thighs-343937 (may not work)