Food

Sweet, smoky and spicy flavors make for tasty chicken thighs

by J.M. Hirsch, Associated Press Food Editor

alt

Associated Press

Honey Paprika Chicken

Sweet and smoky and spicy are three flavors that work wonderfully together, and this recipe for roasted chicken thighs is a fast, easy and delicious way to make that point.

I start by combining a mess of dry seasonings with honey to use as a wet — though very thick — rub for the chicken. The spicy comes from ginger and chili powder, but have no fear — it’s mild. And what heat there is gets tamed by the sweet honey and the mellow smoked sweet paprika.

For a second blast of sweet, we roast the chicken thighs on top of a layer of orange slices. The sugars in these slices caramelize during cooking, intensifying the flavors. The juice from the slices is the finishing touch that gets squeezed over the chicken, tying everything together.

The best part is that while the flavors may be complex, the prep isn’t. The whole thing is ready for the oven in less than 15 minutes, and is ready to serve just 25 minutes later. Big flavor without a big time commitment.

......................

HONEY-PAPRIKA CHICKEN WITH ROASTED ORANGES

Servings: 8

4 navel oranges

———

1/4 cup smoked sweet paprika

———

2 tablespoons garlic powder

———

2 teaspoons chili powder

———

1 teaspoon kosher salt

———

1 teaspoon ground cumin

———

1 teaspoon ground dry ginger

———

1/4 cup honey

———

2 tablespoons chicken broth, white wine, orange juice or water

———

2 pounds boneless, skinless chicken thighs

———

1 cup mixed marinated olives, sliced

Heat the oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray.

Slice off and discard the ends of each orange. Cut each orange crosswise into 4 thick slices. Arrange the slices in a single layer over the baking sheet.

In a small bowl, mix together the paprika, garlic powder, chili powder, salt, cumin and ginger. Stir in the honey and broth to form a thick paste. Rub the paste thickly and completely over each chicken thigh, then set the thighs in an even layer over the orange slices. Scatter the olives over the chicken. Roast for 25 minutes, or until the chicken reaches 165 degrees F.

To serve, divide the chicken thighs and olives between 8 serving plates. Use tongs to squeeze 1 or 2 orange slices over each serving.




More Close Up

Weekender: See & Do

• Southern Ground Social Club, 18 Main St., Senoia, Fri., Oct. 24, Nashville country musician Rob Snyder will perform. Sat., Oct. 25, Z ... Read More


Movie Review

‘Birdman’ is one of this year’s best

“I’m broke. I’m not sleeping like at all. And, ah, this play is kinda starting to feel like a miniature, deformed version ... Read More


Craft Beer Corner

More polarizing than politics (well, maybe not)

I can think of few things that are capable of inciting either neck-vein popping rage or mind numbing indifference in people quite like polit ... Read More


‘The Rocky Horror Show’ opens today

You mean you’ve never seen “The Rocky Horror Show” or even its movie spinoff, “The Rocky Horror Picture Show”? ... Read More


A battle to be won

Partridge uses family medical history to prepare

Even when one is prepared for the worst, breast cancer can still strike. Breast cancer ran in Tamika Partridge’s family, so she knew t ... Read More

Walk with a Doc, Boys & Girls Club

Events to focus on breast cancer awareness

In honor of Breast Cancer Awareness Month, Piedmont Newnan Hospital’s Oct. 25 Walk with a Doc will be led by Dr. David Bodne of Piedmo ... Read More