Honey-Paprika Chicken Thighs

A colorful plate with lots of fruit and vegetables.

A colorful plate with lots of fruit and vegetables.

Cook’s notes: Another winning recipe from J.M. Hirsch. I totally forgot to add the 1 cup of olives, and this dish still turned out fantastic. Leftovers are tasty even if the chicken is cold.

Menu:

  • Honey-Paprika Chicken Thighs
  • Sweet potato (steam in microwave)
  • Roasted broccoli and cherry tomatoes 
  • Fruit salad without added sugar (recipe from Hold the Sugar): pineapple, pitted fresh cherries, black seedless grapes, orange sections, and blueberries

 

HONEY-PAPRIKA CHICKEN WITH ROASTED ORANGES
Start to finish: 40 minutes (15 minutes active)
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 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 F.

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

Source: J.M. Hirschhttp://www.lunchboxblues.com 

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