<http://schema.org/recipeInstructions>
" In bowl, toss thighs with five-spice powder and 1/2 teaspoon salt. From dark-green end of onions, finely chop enough to equal 2 tablespoons; reserve for garnish. Cut remainder of onions into 1-inch pieces; set aside. In 12-inch skillet, heat oil on medium-high until hot. Add thighs and cook 10 minutes or until they&amp;#039;re browned and lose their pink color throughout, turning once. Transfer thighs to plate; cover to keep warm. In drippings in skillet, on medium, cook 1-inch onion pieces 4 minutes or until lightly browned. Stir in broth, jam, and vinegar; heat to boiling. Reduce heat to medium and cook 3 to 4 minutes or until sauce is syrupy. Return thighs to skillet and turn to coat with sauce. Meanwhile, cook beans and rice as labels direct; serve with chicken; sprinkle with reserved onions."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a6977/plum-chicken-thighs-ghk1207/?src=shelter_footer>