*  Exported from  MasterCook  *

           Chicken Thighs Glazed with Orange-Thyme-Cumin Sauce

Recipe By     : Maggie Oster's Herb Garden (1993)
Serving Size  : 4    Preparation Time :0:45
Categories    : Chicken                Sauce

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  c             Dry white wine
     1/4  c             red wine vinegar
     1/4  c             Fresh orange juice
   2      tb            Fresh lime juice
   3      tb            Soy sauce, low sodium
   2      tb            Fresh thyme leaves -- minced
   1      cl            Garlic -- minced
   1      tb            Honey
   1      ts            Fresh ginger -- minced
   1      ts            Ground cumin
   1                    Jalapeno pepper -- seeded,
                        - chopped (optional)
   8                    Chicken thighs -- skinless

Remove the skin and the surface layer of fat from the thighs. Rinse.
Towel dry.

In a large nonstick skillet, combine the sauce ingredients, including
the jalapeno. Over medium-high heat, bring the mixture to a boil,
then add the chicken (bones up). Reduce the heat to low, cover and
simmer for 15 minutes. Remove the cover, turn the chicken pieces
over, raise the heat to medium and cook until the liquid is
evaporated and the chicken is glazed, about 10 to 15 minutes. Adjust
heat as necessary.

Try Shoyu, a Japanese soy sauce that is lower in salt.

Substitutions:

Vegetable stock or water for dry white wine.
Canned jalapeno pepper.
1 tb garlic chives; snipped instead of clove garlic.

Do not substitute white meat.

Note:

If you make 6 thighs, do not reduce the recipe's sauce. Halve the
recipe for 4.


                   - - - - - - - - - - - - - - - - - -