2 tablespoons extra-virgin olive oil
4 chicken thighs, bone-in , skin on
Kosher salt and freshly ground black pepper
2 teaspoons freshly grated ginger
1 clove garlic, grated
1 tablespoon Worcestershire sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
½ tablespoon freshly squeezed lemon juice
1 cup Red Plum Preserves (such as Smucker’s)
¾ cup Chicken stock
1 tablespoon cornstarch
1 tablespoon cold water
Scallion, finely chopped, for garnish (optional)
Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Season the chicken thighs with salt and pepper on both sides. Cook the chicken, skin-side down, until golden brown, about 5 minutes. Flip and continue cooking the chicken until done, about 6 to 8 more minutes. Transfer chicken to a plate.
Heat the remaining oil in the skillet over medium-high heat. Cook the ginger and garlic until fragrant, about 2 minutes, stirring often. Add the worcestershire sauce, soy sauce, sesame oil, lemon juice, plum jam and chicken stock and bring to a boil.
In a small bowl, mix together the cornstarch and water to form a slurry (wet muddy mixture). Stir the slurry into the sauce and return the chicken to the pan. Cook for an additional 3 minutes, flipping to coat the chicken thoroughly with sauce. Reduce to a simmer until sauce thickens. Serve with scallion. Cook with soul. Eat with pleasure!