Quantcast
Get breaking news alerts via email

Click here to manage your alerts
Big flavor — not effort — in honey-paprika chicken
This is an archived article that was published on sltrib.com in 2013, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

Sweet and smoky and spicy are three flavors that work wonderfully together, and this recipe for roasted chicken thighs is a fast, easy and delicious way to make that point.

Start by combining a mess of dry seasonings with honey to use as a wet — though very thick — rub for the chicken. The spicy comes from ginger and chili powder, but have no fear — it's mild. And what heat there is gets tamed by the sweet honey and the mellow smoked sweet paprika.

For a second blast of sweet, we roast the chicken thighs on top of a layer of orange slices. The sugars in these slices caramelize during cooking, intensifying the flavors. The juice from the slices is the finishing touch that gets squeezed over the chicken, tying everything together.

The best part is that while the flavors may be complex, the prep isn't. The whole thing is ready for the oven less than 15 minutes, and is ready to serve just 25 minutes later. Big flavor without a big time commitment. —

Honey-paprika chicken with roasted oranges

4 navel oranges

1/4 cup smoked sweet paprika

2 tablespoons garlic powder

2 teaspoons chili powder

1 teaspoon kosher salt

1 teaspoon ground cumin

1 teaspoon ground dry ginger

1/4 cup honey

2 tablespoons chicken broth, white wine, orange juice or water

2 pounds boneless, skinless chicken thighs

1 cup mixed marinated olives, sliced

Heat the oven to 400 degrees. Coat a rimmed baking sheet with cooking spray.

Slice off and discard the ends of each orange. Cut each orange crosswise into 4 thick slices. Arrange the slices in a single layer over the baking sheet.

In a small bowl, mix together the paprika, garlic powder, chili powder, salt, cumin and ginger. Stir in the honey and broth to form a thick paste. Rub the paste thickly and completely over each chicken thigh, then set the thighs in an even layer over the orange slices. Scatter the olives over the chicken. Roast for 25 minutes, or until the chicken reaches 165 degrees.

To serve, divide the chicken thighs and olives between 8 servings plates. Use tongs to squeeze 1 or 2 orange slices over each serving.

Servings • 8

Source: Associated Press

Dignissim • Ipsum ut ullamcorper sed diam wisi euismod.
Article Tools

 Print Friendly
Photos
 
  • Search Obituaries
  • Place an Obituary

  • Search Cars
  • Search Homes
  • Search Jobs
  • Search Marketplace
  • Search Legal Notices

  • Other Services
  • Advertise With Us
  • Subscribe to the Newspaper
  • Access your e-Edition
  • Frequently Asked Questions
  • Contact a newsroom staff member
  • Access the Trib Archives
  • Privacy Policy
  • Missing your paper? Need to place your paper on vacation hold? For this and any other subscription related needs, click here or call 801.204.6100.