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.
I 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 thing is ready for the oven in less than 15 minutes, and is ready to serve 25 minutes later.
HONEY-PAPRIKA CHICKEN WITH ROASTED ORANGES
Yield: 8 servings
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 F. 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 F.
To serve, divide the chicken thighs and olives between 8 servings plates. Use tongs to squeeze 1 or 2 orange slices over each serving.