---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Chicken Thighs Glazed With Orange-Thyme-Cumin
  Categories: Chicken, Sauce
       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    Clove garlic -- minced
       1 tb Honey
       1 ts Fresh ginger -- minced
       1 ts 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 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: Debbie Barry - Innermail   Emc.Ve
  
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