Sweet and Sour Chicken Thighs

Sweet and Sour Chicken Thighs

Ingredients:
1-1 ½ lbs boneless skinless chicken thighs (fat trimmed)
1 tbs olive oil
1 tbs sesame oil
¼ cup chopped red bell pepper
¼ cup chopped green bell pepper
3/4 cup fresh pineapple, chopped
¼ cup maraschino cherries
2 tbs of the maraschino cherry juice
2 tbs brown sugar (or organic honey for me)
1 tbs honey (organic)
4 tbs rice wine vinegar
4 tbs chicken stock
1 ½ tbs cornstarch
*Diced scallions and fresh parsley for garnishes
*Serve over white rice or quinoa

Directions:
Preheat oven to 450.

In the meantime, heat olive oil and sesame oil in a heavy bottomed fry pan.

Salt and pepper both sides of each chicken thigh. Place in the fry pan and brown both sides of the thighs.

Once the thighs are browned, but not yet cooked through. Remove from the pan and place in an oven safe casserole.

Add chopped peppers, pineapple and cherries into the casserole with the chicken.

To prepare the sauce, whisk maraschino cherry juice, brown sugar, honey, and rice wine vinegar together in a small sauce pan.

In a small saucepan, mix chicken stock with cornstarch together until smooth.

Whisk into the sugar mixture and heat over medium/low heat until the mixture is smooth.

Brush each chicken thigh with the sauce, and drizzle the rest over the top of the entire dish.

Bake for approximately 20 minutes or until the chicken is cooked through.