| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Japanese |
|
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Posted to MC-Recipe Digest V1 #197
Date: Tue, 13 Aug 1996 20:02:16 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
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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