Cooking up a tasty treat with Paddington
By J.M. HIRSCH and HOLLY RAMER
There is still time to get to know Paddington bear. And we firmly believe anyone with children of any age should know Paddington.
The stories of Paddington, the problem-prone bear who moves from “Darkest Peru” to London, were created more than 50 years ago by Michael Bond, and have now been turned into a movie, opening Friday, Jan. 16.
Paddington is a marmalade-loving bear with a knack for getting into — and out of — trouble. No matter how crazy his mishaps, he always comes out on top. Paddington never is far from a marmalade sandwich — he even keeps one under his hat for emergencies. So, in his honor, we created a delicious and sticky marmalade chicken dinner.
STICKY MARMALADE-GLAZED CHICKEN THIGHS
Start to finish: 25 minutes
1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken thighs
1/2 cup orange marmalade
4 tablespoons (1/2 stick) butter
1/2 teaspoon hot sauce
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
Heat the broiler. Set a wire rack over a rimmed baking sheet. Mist the baking sheet with cooking spray.
In a large skillet over medium-high, heat the olive oil. Add the chicken thighs and brown for 5 minutes per side. Transfer to a plate and set aside.
Return the skillet to the heat and add the remaining ingredients. Heat until bubbling and thick, 3 to 4 minutes. Return the chicken to the skillet, tossing to coat with the sauce. Simmer for 2 minutes. Arrange the thighs on the prepared rack. Spoon any sauce left in the pan over them. Broil on the ovenís middle shelf for 4 minutes, or until caramelized.
Nutrition information per serving: 440 calories; 190 calories from fat (43 percent of total calories); 22 g fat (10 g saturated; 0 g trans fats); 190 mg cholesterol; 27 g carbohydrate; 0 g fiber; 24 g sugar; 34 g protein; 440 mg sodium.