May 29, 2013 10:15:13 AM
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 that while the flavors may be complex, the prep isn't. The whole thing is ready for the oven 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)
Makes 8 servings
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