Saturday, October 27, 2012

Chinese Chicken Thighs

I found this recipe last night, and I made it for dinner.  Wow--really delicious and easy. Serve this with jasmine rice and your choice of veg. I think that this would be amazing with chicken wings too (I would brown them in the oven, then add the sauce and bake.)

1-2 tablespoons vegetable oil
salt and pepper
8  chicken thighs (Remove the skin if you want to make this lower in calories)
1/2 cup dry white wine
1/4 cup rice wine vinegar
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tsp dry thyme  
2 garlic cloves, minced
2 tablespoon honey
1 tablespoon fresh ginger, minced
1 teaspoon ground cumin
1 jalapeno, seeded and chopped  
Fresh cilantro, chopped
Green onions, chopped

Season the chicken thighs with salt and pepper. In a nonstick skillet, brown the chicken thighs.  Discard the oil and set the chicken aside.  Add all the remaining ingredients except the cilantro and green onions. Put the chicken thighs back in the skillet, cover and cook for 15 minutes. Remove the cover, place the chicken skin side up and cook, basting, until the sauce is syrupy and glazes the chicken (about 15 more minutes).  Remove from skillet to platter and garnish with fresh cilantro and green onions.

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