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 Friday, Aug. 1, the 213th day of 2014. There are 152 days left in the year.

1864 — 150 years ago: A mad dog was shot in Davenport after biting several other canines and snapping at several children. The police should abate this nuisance — there are about 500 dogs in this city that ought to be killed at once.
1889 — 125 years ago: Track laying operations on 2nd Avenue, stopped by the Moline-Rock Island company last spring for lack of rail, have been resumed.
1914 — 100 years ago: Bulletins allowed to come through the strong continental censorship of all war news indicated that Germany was advancing with a dash against both Russia and France.
1939 — 75 years ago: Emil J Klein, of Rock Island, was elected commander of Rock Island Post 200, American Legion.
1964 — 50 years ago: Members of the Davenport police department and their families are being invited to the department's family picnic to be held Aug. 27 at the Mississippi Valley Fairgrounds.
1989 — 25 years ago: Beginning this fall, Black Hawk College will offer a continuing education course in horseback riding at the Wright Way Equestrian Center, Moline, located just east of the Deere Administration Center.




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