Recipe - Chicken Thighs Glazed With Orange-Thyme-Cumin Sauce

One half cup Dry white wine
One fourth cup Red wine vinegar
One fourth cup Fresh orange juice
2 tablespoon Fresh lime juice
3 tablespoon Soy sauce, low sodium
2 tablespoon Fresh thyme leaves; minced
1 Clove garlic; minced
1 tablespoon Honey
1 teaspoon Fresh ginger; minced
1 teaspoon Ground cumin
1 Chopped jalapeno pepper;
seeded, optional
8 Skinless chicken thighs

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 mediumhigh 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.

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

Substitutions: Vegetable stock or water for dry white wine. Canned jalapeno
pepper. 1 tablespoon of garlic chives, snipped instead of clove garlic.

Do NOT substitute white meat.

Pat's note: If you make 6 thighs, do *not* reduce the recipe's sauce.
Halve the recipe for 4.
Posted to MCRecipe Digest V1 #197

Date: Tue, 13 Aug 1996 20:02:16 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
NOTES : Maggie says she likes to serve this with grilled polenta slices
and with a spinach salad. So, we served it with a cornbread baked
with chopped spinach and crumbled gorgonzola. A mixed lettuce
salad with radish and a raspberry vinaigrette (Girard's).
Review: Interesting competition of flavors. We enjoyed the sauce
and then raved about it when the peppers bit back.