Anyone seeking for a quick, healthier dessert will love this dairy-free variation on a traditional ice cream taste.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 (4 ounce) boneless, skinless chicken thighs
- salt and ground black pepper to taste
- 1 tablespoon extra-virgin olive oil
- ½ onion, sliced into rings
- 1 ⅓ cups apple cider
- 1 tablespoon sambal oelek (Optional)
- 1 teaspoon chopped fresh chives (Optional)
Instructions
- Pat chicken thighs dry with a paper towel and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Place chicken thighs into the hot oil and cook until brown, about 4 minutes, then turn and place onion slices on top.
- Stir together apple cider and sambal oelek; pour over chicken and onions. Reduce heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken and onion to a plate and keep warm.
- Increase heat to medium-high and bring the liquid in the skillet to a boil. Continue boiling, uncovered, until the liquid has reduced to about 3/4 cup. Pour over chicken thighs and onions and garnish with fresh chives. Serve warm.
Nutrition Facts
| Calories | 251 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 0 g |
| Protein | 19 g |
| Saturated Fat | 4 g |
| Sodium | 118 mg |
| Sugars | 8 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
This was very tasty! My husband enjoyed it as well. I used chicken breast instead of thighs because that’s what we had. I’ll use thighs next time.
This was very tasty! My husband enjoyed it as well. I used chicken breast instead of thighs because that’s what we had. I’ll use thighs next time.