Chile Jam Chicken

Directions

1. 1
   Pat the chicken dry and season both sides with salt and pepper.
2. 2
   Heat the oil in a large skillet (cast iron works great to get a crispy crust on the chicken) over medium-high heat.
3. 3
   Put in the chicken thighs.
4. 4
   Brown the chicken on one side, giving the chicken time to unstick itself from the pan surface and form a good, crispy coating, about 10 minutes.
5. 5
   Flip the chicken and brown for 6-10 minutes, or until you can insert a knife to the bone and no red liquid emerges.
6. 6
   Lower heat to med-low and spoon 1 T of the chile jam over each thigh.
7. 7
   Melt the jam over the chicken and on all sides, using tongs to flip and swirl the thighs in the pan.
8. 8
   Cook for 1-2 minutes to allow the jam to form a glaze.
9. 9
   Remove the thighs to a serving plate and spoon the glaze on top.
10. 10
    Scrape up any bits sticking to the bottom of the pan - these will be the crispiest!
11. 11
    Just before serving, squeeze fresh lemon juice ovef the chicken to brighten the flavors and heighten the sweetness and spice.
12. 12
    Opt - serve with Caramelized Sweet Potatoes and Peaches (posted in another of my recipes).