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 Tuesday, July 22, the 203rd day of 2014. There are 162 days left in the year.

1864 -- 150 years ago: Everybody is invited to go on a moonlight excursion next Monday evening on the steamer New Boston. The trip will be from Davenport to Muscatine and back.
1889 -- 125 years ago: The mayor and bridge committee let a contract to the Clinton Bridge company for a $1,125 iron bridge across Sears canal near Milan.
1914 -- 100 years ago: Injunction proceedings to compel the Central Association to keep a baseball team in Rock Island for the remainder of the season were contemplated by some of the Rock Island fans, but they decided to defer action.
1939 -- 75 years ago: The first of the new and more powerful diesel engines built for the Rock Island Lines for the proposed Chicago-Denver run, passed thru the Tri-Cities this morning.
1964 -- 50 years ago: The Rock Island Rescue Mission is negotiating for the purchase of the Prince Hall Masonic Home located at 37th Avenue and 5th Street, Rock Island.
1989 -- 25 years ago: Quad Cities Container Terminal is being lauded as a giant business boon that will save several days and hundreds of dollars on each goods shipment to the coasts. The Quad Cities Container Terminal is the final piece of the puzzle that opens up increase access to world markets, Robert Goldstein said.








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