Yield: 4 servings
Ingredients:
- 1 tsp. salt
- ½ tsp. ground coriander
- ½ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. ground thyme
- ¼ tsp. ground black pepper
- 1 lb. boneless, skinless chicken thighs
- 3 tbsp. butter
- 1 tbsp. brown sugar
- 2 cups apple slices, peeled
- ⅓ cup vidalia onion
- ⅓ cup apple cider
Directions:
- Heat a large 12-inch skillet over medium heat.
- In a small bowl, mix together salt, coriander, cinnamon, nutmeg, thyme and pepper. Sprinkle the spice mixture over both sides of the chicken thighs.
- Add a drizzle of oil to the hot skillet, and swirl to coat. Add the chicken thighs to the pan. Cook for 5 minutes and then flip and cook for 5 more minutes or until cooked through or internal temperature reaches 165 F. Transfer chicken to a plate and cover.
- Add the butter to the pan. Add the brown sugar, apples and onions. Season with salt. Cook, stirring occasionally, until the apples begin to soften, about 5 minutes.
- Pour in the apple cider and cook, stirring occasionally, until the cider sauce has slightly thickened, about 5 minutes.
- Add the chicken back to the pan and cook for 2 minutes. Remove from heat. Spoon the apple mixture over the chicken to serve.
