Peach Ginger & Tea Glazed Chicken

JoyceJoann's Note:

This recipe is from Relish magazine. We liked it, and were interested in the idea of adding tea leaves to food. It may still need a little tweaking. I used less ginger, as my hubby isn't crazy about tons of ginger. I intend to try it with a little orange marmalade instead of peach preserves, for a change. It is good served with basmati rice and a spinach salad.

• Total Time: 1 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 50 mins

Ingredients:

Servings: 4

• 2⁄3; cup peach preserves
• 2 tablespoons finely grated fresh ginger
• 2 garlic cloves
• 2 tablespoons low sodium soy sauce
• 1 tablespoon spiced tea or 1 tablespoon other black tea leaves
• 1⁄8; teaspoon red pepper flakes
• 2 teaspoons olive oil
• 8 chicken thighs , skins removed
• ½ teaspoon salt
• ¼ teaspoon black pepper , freshly ground
• 2 chopped green onions

Directions:

1. Preheat oven to 350.
2. Combine preserves, ginger, garlic, soy sauce and tea leaves in food processor and pulse til chunky-smooth. Add red pepper flakes.
3. Heat oil in large oven-safe skillet over medium high heat. Sprinkle chicken with salt and pepper; add to pan and brown well, 6 to 8 minute Pour glaze over chicken.
4. Transfer to oven and bake about 40 min, basting occasionally with sauce, until chicken is cooked through and glaze has thickened. Remove pan from oven and sprinkle with green onions.