I found this recipe in the "Real Simple" magazine and adapted it slightly, to make it even simpler. It has a nice, spicy, Asian flavor, if you're looking for something interesting to do with chicken.
1/3 c. orange marmalade
1 tbs. soy sauce
1 tbs. hot chili garlic sauce
1 tbs. rice vinegar
1/2 tsp. salt
4 heads baby bok choy, sliced lengthwise
2 tbs. olive oil
6 bone in, skin on chicken pieces (wings, thighs, breasts)
1 orange, washed and thinly sliced
Whisk together all the liquid ingredients. Salt the chicken pieces. Heat oil in a oven-proof skillet, and brown the chicken skin side down until dark golden, about 10 minutes.
Turn the chicken skin side up. Arrange the bok choy around the chicken and slide the orange slices underneath. Drizzle the marmalade sauce over everything, then bake at 400 degrees until the chicken is cooked through and the bok choy is tender crisp.
Drizzle the pan sauce over the chicken and serve with plain rice, or better yet, this decadent coconut rice:
1 1/2 cups basmati rice
1 can coconut milk
1 1/4 cup water
pinch salt
1 tsp. sugar
Heat the water and coconut milk with sugar and salt, when just simmering add the rice and cook covered for approximately 20 minutes.
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