Glaze

Cinnamon Roll Pancakes – No Joke About Wiping Up The Sugar After Each Round. Also, Would Probably Cut The Sugar Down In The Cinnamon Glaze, Mine Was Kind Of Chunky And Hard To Squeeze Out Of The Packet.

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Lemon Butter Cookies 1 Cup 2 Tablespoons All-purpose Flour 1/3 Cup Sugar 1 1/2 Tablespoon Lemon Zest, Finely Grated 7 Tablespoons Unsalted Butter, Cut Into 1/4 Cubes 1 Egg Yolk For The Glaze 1 Cup Powdered Sugar 3 Tablespoons Lemon Juice, Fresh

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Really Good. Could Use A Little Spicing Up. Some Siracha Or Chili Garlic Sauce. Used 2/3Rds Of The Marinade For The Fish And The Other 1/3Rd For The Sauteed Spinach. Served Over Coconut Brown Rice. Delish. I Did Not Make The Extra Glaze To Go On Top And Did Not Miss It.toasted Sesame Ginger Salmon Recipe – Thumbs Up From The Whole Family. Will Make Again.

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Baked Chicken with Apricot Glaze and Sautéed Fennel and Broccoli

Baked Chicken with Apricot Glaze and Sautéed Fennel and Broccoli
Cuisine: American
Recipe type: Meat & Chicken
Serves: 4

Prep time: 
Cook time: 
Total time: 

Give baked chicken buttery, caramelized flavor with an easy apricot preserve sauce—simply reduce the preserves to a glossy, sticky glaze and it’s ready to go. Skinless chicken thighs baked in the oven give you both the richness of juicy, tender dark meat and the benefits of a lighter dish with very little added fat. The glaze needs only a half-tablespoon of butter and a splash of sweet and tangy white balsamic vinegar to help it reduce. Pan-searing is one of the quickest, most nutritious ways to bring out the best taste and texture in vegetables. A little olive oil and simple seasoning allow the vegetables’ natural flavors to be the star of the dish. In this recipe, sweet, anise-flavored fennel balances the earthiness of the broccoli—and it’s all ready in about 10 minutes.

Ingredients
For the Chicken
  • 1 tbsp olive oil
  • sea salt
  • freshly ground black pepper
  • ½ tsp dried red chile flakes
  • 8 bone-in chicken thighs (2½ to 3 lbs total), skin removed
  • 4 tbsp apricot preserves
  • ½ tbsp unsalted butter
  • 1 tsp white balsamic vinegar
For the Vegetables
  • 2 tbsp olive oil
  • 1 small fennel bulb, cored and cut into thin vertical strips
  • 6 oz broccoli florets with 1- to 2-inch stems
  • sea salt
  • freshly ground black pepper

Instructions
  1. Preheat the oven to 375° F and line a shallow baking pan with parchment paperSkinless Chicken Thighs
  2. Combine the oil, salt, pepper, and chile flakes in a small bowl. Rub the chicken thighs all over with the oil mixture and place on the baking pan.Chicken Thighs Ready to Bake
  3. Bake 30 minutes on 1 side, then turn and bake 15 minutes longer, until the thighs are almost cooked through.1st Glaze on Chicken
  4. Meanwhile, combine the apricot preserves, butter, and balsamic vinegar in a small saucepan or skillet and season with salt and pepper. Bring to a simmer over medium heat, then reduce the heat to low and cook slowly until the mixture reduces to a glaze, about 10 minutes.Apricot Glaze
  5. Brush the chicken with half the glaze and bake 4 minutes. Turn the thighs over and brush with the remaining glaze. Bake until the chicken is tender and cooked through, about 3 minutes longer.Baked, Glazed Chicken
  6. To serve, place 2 chicken thighs on each of 4 plates and spoon the fennel and broccoli alongside (recipe follows).Fennel and Broccoli
  7. Heat a heavy (preferably cast-iron) skillet over medium-heat and add the oil. Add the fennel and sauté, stirring a few times, 6 minutes.Fennel Beginning to Cook
  8. Add the broccoli and season with salt and pepper. Stir into the fennel and sauté until the vegetables are crisp-tender and slightly browned, 4 minutes.Sauteed Fennel and Broccoli
  9. To serve, divide and spoon alongside the chicken. Serve hot.

 

Baked Chicken with Apricot Glaze and Sauteּed Fennel and Broccoli

Baked Chicken with Apricot Glaze and Sauteּed Fennel and Broccoli