Recipe courtesy of Karen Nicholes Mcvarish
Save Recipe Print
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Heat a large frying pan to medium high heat, then add olive oil. When oil is hot, add the chicken thighs and cook, turning, about 12 minutes, or until chicken is golden brown on all sides and fork can be easily inserted. Remove chicken from pan and drain off any excess oil. Place onion in pan and saute over medium heat for 2 minutes; add garlic and saute for an additional minute. Slowly add chicken stock, scraping pan to dissolve bits clinging to the bottom. When chicken stock begins to bubble, add ginger, allspice, cloves, salt, black pepper, chipotle chili, lemon juice, mustard, apricots, raisins, and cranberries. Allow to simmer for 10 minutes, then add chicken; continue to simmer until chicken is cooked and the liquid reduced to a light syrup, about 15 minutes. Add the liqueur to the frying pan and bring the mixture to a boil. Remove from heat and add chopped walnuts. Serve over rice.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Chicken and Leek Cornish Turnover

Recipe courtesy of Giada De Laurentiis

Oven-Fried Chicken

Recipe courtesy of Ina Garten

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Garlic Bread

Recipe courtesy of Rachael Ray

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Paprikash

Recipe courtesy of Food Network Kitchen

Chicken Chili

Recipe courtesy of Ina Garten

Browse Reviews By Keyword