(prep time 10 minutes, baking time 50 minutes)
6 chicken skinless chicken thighs or breasts (can be boneless or with bone)
Salt and pepper to season chicken
¼ teaspoon paprika or enough to sprinkle on each chicken piece
1 ½ cups apple juice
2 Tablespoons cornstarch
1/3 cup low sugar orange marmalade
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 orange, cut into ½ slices
Remove skin from chicken if necessary and place chicken in a 9”x13”x2” glass baking dish. Season the chicken with a small amount of salt, pepper and paprika. Pour apple juice into a cold sauce pan and stir in cornstarch. When mixed well, add the marmalade, salt and black pepper. Place pan on the stove and cook over medium-low heat, while stirring constantly, until the mixture thickens. Remove from heat and spoon the glaze over each piece of chicken. I use the back of the spoon to spread the glaze around the chicken.Bake at 350° F for approximately 45 minutes or until done (small boneless pieces may be done in less time)Place ½ slice of an orange on top of each piece of chicken and bake for an additional 5 minutes. Serve over rice.
Prep ahead Tip: Make glaze and cool slightly before spooning over chicken. Assemble dish, cover and refrigerate until ready to bake.