Big flavor--not effort--in honey-paprika chicken


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Posted Online: April 30, 2013, 11:33 am
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By J.M. Hirsch
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 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
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.

Nutrition information per serving: 320 calories; 130 calories from fat (41 percent of total calories); 15 g fat (3 g saturated; 0 g trans fats); 75 mg cholesterol; 25 g carbohydrate; 4 g fiber; 18 g sugar; 23 g protein; 670 mg sodium.

















 



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  Today is Sunday, April 20, the 110th day of 2014. There are 255 days left in the year.

1864 -- 150 years ago: The attention of contractors is called to proposals for building a magazine. The building is to be erected on the south side of the island, above the railroad, nearly opposite Sinnit's ice houses.
1889 -- 125 years ago: Ladies patent leather tip shoes were selling for $3 at the M & K store, and men's spring overcoats were advertised at $7.50.
1914 -- 100 years ago: Fred Feuchter, of Davenport, was elected president of the Tri-City Post Office Clerks club, and Joe Goldsmith, of Rock Island, was named secretary treasurer.
1939 -- 75 years ago: Mass vaccination of more than 1,600 employed of the Rock Island Arsenal has been ordered by Col. Norman Ramsey after a 13-year-old daughter of the Arsenal manager became ill with smallpox.
1964 -- 50 years ago: The 1964 Scout-O-Rama of the Sac-Fox Council of Boy Scouts closed a two-day session last evening at the Rock Island Armory with 5,000 paid attendance.
1989 -- 25 years ago: "From the horse and buggy days ... to this" said Mercer County Sheriff Marvin Thirtyacre, waving his hand to indicate the sheriff's department facilities at the new $1.5 million Mercer County Jail in Aledo.




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