Spicy Thai Chicken #2

This Spicy Thai Chicken dish offers a unique twist on traditional flavors by combining savory chicken with a sweet and tangy glaze. The sauce features a blend of canned tomatoes, raisins, and currant jelly, creating a complex profile that is both fruity and spicy. Crushed red peppers and green chilies provide a gentle heat that cuts through the sweetness, while vinegar adds brightness. It is an excellent choice for weeknight dinners when you want something flavorful yet easy to prepare. The chicken becomes tender and juicy, coated in a glossy, aromatic sauce that pairs wonderfully with steamed rice or noodles. Simple ingredients come together to create a satisfying meal that feels special without requiring complicated techniques.

Cooking Method: Baking, Stewing

Cuisine: Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 103.3

Dietary: Gluten-free

Description

This Spicy Thai Chicken dish offers a unique twist on traditional flavors by combining savory chicken with a sweet and tangy glaze. The sauce features a blend of canned tomatoes, raisins, and currant jelly, creating a complex profile that is both fruity and spicy. Crushed red peppers and green chilies provide a gentle heat that cuts through the sweetness, while vinegar adds brightness. It is an excellent choice for weeknight dinners when you want something flavorful yet easy to prepare. The chicken becomes tender and juicy, coated in a glossy, aromatic sauce that pairs wonderfully with steamed rice or noodles. Simple ingredients come together to create a satisfying meal that feels special without requiring complicated techniques.

Ingredients

8 ounce Can tomatoes
1/4 cup Raisins
2 tablespoon Currant jelly
2 teaspoon Vinegar
1 teaspoon Crushed red peppers
1 ds Salt
1 Clove Garlic
1 teaspoon Canned chopped green chili
2.5 lb Broiler type chicken

Directions

1
Preheat oven to 375&# 194;Â°F (190ÃÂ°C).
2
Cut the chicken into serving pieces.
3
In a blender, combine canned tomatoes, raisins, currant jelly, vinegar, crushed red peppers, salt, garlic, and canned chopped green chili.
4
Blend until smooth.
5
Pour the mixture into a small saucepan and simmer over medium-low heat for 10 to 15 minutes, stirring occasionally, until slightly thickened.
6
Arrange chicken pieces on a baking sheet or in a baking dish.
7
Brush the chicken generously with the sauce.
8
Bake in the preheated oven for 35 to 45 minutes, basting with remaining sauce halfway through, until chicken is cooked through and juices run clear.
9
Let rest for 5 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 103.3kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 97513.0mg4064%
Total Carbohydrate 25.3g9%
Dietary Fiber 3.0g12%
Sugars 21.6g
Protein 2.3g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For deeper flavor, you can marinate the chicken in the sauce mixture overnight in the refrigerator before baking. Discard any leftover marinade that has touched raw chicken.

Adjust the amount of crushed red peppers and green chili to suit your preferred heat level.

Serve over steamed jasmine rice or with a fresh side salad to balance the rich, sweet-spicy glaze.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Keywords: thai, chicken, spicy, glazed, fruit, raisins, jelly, tomatoes, chili, oven, dinner, sweet, heat, marinade, easy, weeknight, glaze, curry, asian, main

Read it online: https://www.chefs-mate.com/recipe/spicy-thai-chicken-2/