This recipe is from Relish magazine. We liked it, and were interested in the idea of adding tea leaves to food. It may still need a little tweaking. I used less ginger, as my hubby isn't crazy about tons of ginger. I intend to try it with a little orange marmalade instead of peach preserves, for a change. It is good served with basmati rice and a spinach salad.

Ingredients

4 serv.

peach preserves↗2⁄3 cup
finely grated fresh ginger2 tablespoons
garlic cloves↗2
low sodium soy sauce↗2 tablespoons
spiced tea or other black tea leaves1 tablespoon
red pepper flakes↗1⁄8 teaspoon
olive oil↗2 teaspoons
chicken thighs, skins removed↗8
salt↗1⁄2 teaspoon
black pepper, freshly ground↗1⁄4 teaspoon
chopped green onions2

Step-by-step instructions

1
Preheat oven to 350.
2
Combine preserves, ginger, garlic, soy sauce and tea leaves in food processor and pulse til chunky-smooth. Add red pepper flakes.
3
Heat oil in large oven-safe skillet over medium high heat. Sprinkle chicken with salt and pepper; add to pan and brown well, 6 to 8 minute Pour glaze over chicken.
4
Transfer to oven and bake about 40 min, basting occasionally with sauce, until chicken is cooked through and glaze has thickened. Remove pan from oven and sprinkle with green onions.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App