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

Community Calendar

The Holiday storytelling workshops for the youth comes to the Senoia Library, beginning Monday, Nov. 24 from 4 p.m. until 5 p.m. The library ... Read More


Stanley Tate on Birds

One in four Americans watches birds

Market analysts optimistically estimate that eighty million Americans are interested in watching birds. The U. S. Fish and Wildlife Service ... Read More


Focus on the Family

Life’s difficulties can upset Thanksgiving time

Question: Thanksgiving is this week, and I'm having a hard time getting up for it. I'm usually a positive person, but all of life's difficul ... Read More


Bear Creek Hounds offers Opening Hunt

Celebrating a dozen years in existence, Bear Creek Hounds recently held its Opening Hunt and is gearing up for the Junior Hunt on Saturday, ... Read More


Weekender: See & Do

• Southern Ground Social Club, 18 Main St., Senoia, Fri., Nov. 21, Austin, Texas Americana duo Moonlight Social will perform. Sat., Nov ... Read More

Movie Review

Katniss is still playing games in 'Mockingjay’

While tributes are not the only ones fighting for their lives now, Katniss Everdeen is still playing the same game. “The Hunger Games: ... Read More