*  Exported from  MasterCook  *
 
            Chicken Thighs Glazed with Orange-Thyme-Cumin Sauce
 
 Recipe By     : Maggie Oster’s Herb Garden (1993:59)
 Serving Size  : 4    Preparation Time :0:45
 Categories    : Chicken                Sauce
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           dry white wine
      1/4  cup           red wine vinegar
      1/4  cup           fresh orange juice
    2      tablespoons   fresh lime juice
    3      tablespoons   soy sauce, low sodium
    2      tablespoons   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 medium-high 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. 
 
                    - - - - - - - - - - - - - - - - - - 
 
 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.

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