Chicken shows its wonderful versatility

You can never go wrong when you add chicken to the shopping list. It’s never boring, because you can serve it several times a week and cook it differently each time.

Here are a couple of dishes to introduce. The first calls for herbed thighs (my favorite part) cooked in a skillet for 10 minutes or less and then removed from the skillet, which is then used to cook rice with tomatoes, broth, rosemary and olives. The chicken is returned to the skillet to cook through and drink in the flavors. (Just one pan to clean.)

The second is a little more exotic, using Smucker’s new Low-Sugar Sweet Orange Marmalade. It has 50 percent less carbohydrates, sugar and calories than regular preserves.

Rosemary Chicken & Olive Rice

1 1/2 teaspoons dried rosemary, crushed, divided

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 large or 8 small bone-in chicken thighs (about 2 pounds), skin removed

1 tablespoon extra-virgin olive oil

2 cloves garlic, minced

1 cup long-grain white rice, preferably jasmine

1 (14 1/2 -ounce) can diced tomatoes, undrained

1 cup reduced-sodium chicken broth

3/4 cup halved Lindsay manzanilla pimiento-stuffed olives

Sprinkle 1 teaspoon rosemary and the salt and pepper over meaty sides of chicken thighs; rub into meat. Heat oil in large deep skillet over medium heat. Add chicken, seasoned sides down; cook 5 minutes. Turn thighs over. Add garlic to skillet; continue cooking 3 minutes. Remove chicken from skillet.

Add rice to drippings in skillet; cook and stir 1 minute. Add undrained tomatoes, broth, remaining 1/2 teaspoon rosemary and olives; mix well. Bring to simmer over high heat. Return chicken to skillet. Reduce heat to medium-low; cover and simmer 20 minutes or until chicken is cooked through and liquid is absorbed. Makes 4 servings.

Moroccan Broiled Chicken

1/4 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon ground black pepper

3 to 3 1/2 pound chicken, cut in 8 to 10 pieces

1/4 cup low-sugar orange marmalade or apricot preserves

Moroccan Marmalade Sauce*

Rinse chicken and dry on paper towels. Mix together cinnamon, salt and black pepper. Rub mixture all over chicken pieces, pressing mixture in. Arrange chicken, skin side down, on broiler rack. Cook 15 minutes. Turn chicken over and cook additional 15 minutes, until skin is crisp and juices run clear. Brush chicken with 1/4 cup marmalade or preserves. Broil 2 minutes longer. Arrange chicken on serving plate.

While chicken is cooking, prepare Moroccan Marmalade Sauce (recipe follows), to serve at room temperature, with chicken. Makes 6 servings.

*Moroccan Marmalade Sauce

1/4 cup low-sugar orange marmalade or apricot preserves

1 cup sour cream

1 teaspoon dry mustard

1/2 teaspoon cumin

1/4 teaspoon celery seeds, optional

2 tablespoons minced scallions, optional

Mix together marmalade, sour cream, dry mustard and cumin until well combined. If desired, mix in celery seeds and scallions. Serve at room temperature.