 |
Prep and Cook time: About
35 minutes
Makes: 4 servings
Ingredients
2 pounds boned, skinned chicken thighs, fat
trimmed
2 tablespoons Olive Oil
1 onion (1/2 lb.), chopped
2 cloves garlic, minced or pressed
1 1/2 tablespoons unsweetened cocoa powder
1 1/2 tablespoons ground chili powder
1 teaspoon sugar
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 1/4 cups chicken broth
2 oranges (about 1 1/2 lb. total)
1/4 cup orange muscat dessert wine
Salt
Italian parsley sprigs (optional)
Instructions
1. Rinse chicken and pat dry. Cut chicken
into 1 1/2-inch chunks. Heat oil in a deep 12- to 14-inch frying pan (use
nonstick if possible) over medium-high heat. Add chicken and cook, turning
occasionally, until lightly browned on all sides, 6 to 8 minutes. Remove
chicken with a slotted spoon and set aside.
2. To pan, add onion, garlic, cocoa powder, chili powder, sugar, cumin,
and cinnamon; stir often until onions are soft and spices are fragrant, 1
to 2 minutes. Add 1/2 cup broth to pan, stir to scrape free any spices
sticking to pan bottom, then simmer, stirring often, until onion is soft
when pierced, about 5 minutes.
3. Return chicken to pan. Finely grate enough peel from 1 orange to make 1
teaspoon. Ream this orange to make about 1/3 cup juice. Add peel and juice
to pan. Cover pan and simmer over low heat until flavors are blended and
chicken is no longer pink in center (cut to test), about 8 minutes.
4. While chicken simmers, cut peel and white membrane from remaining
orange. Thinly slice orange crosswise and set aside.
5. When chicken is done, skim off any fat from sauce. Add wine and bring
to a boil over high heat. Add salt to taste. Pour into a serving dish and
garnish with reserved orange slices and parsley sprigs, if desired.
Nutritional Information
Per serving: 440 cal., 35% (153 cal.) from
fat; 48 g protein; 17 g fat (3.4 g sat.); 21 g carbo (4.1 g fiber); 422 mg
sodium; 188 mg chol.
