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Title: Chicken Thighs Glazed w/Orange-Thyme-Cumin
Categories: Poultry, Sauces, Citrus, Wine, Chilies
Yield: 4 Servings

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 lg Chopped jalapeno; seeded
8 Chicken thighs; skinned

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 theheat 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.

Recipe By: Maggie Oster's Herb Garden (1993:59)

From: http://www.recipesource.com

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