Time 40m Yield 4 servings Number Of Ingredients 11 Steps:
Place a rimmed baking sheet in the upper third of the oven and preheat to 500 degrees F. Whisk the orange juice, honey, mustard, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken, sliced oranges, sliced fennel, red onion, potatoes, thyme and fennel seeds; toss to coat. Remove the hot baking sheet from the oven and add the vegetables in a single layer. Arrange the chicken skin-side up on top of the vegetables; season with salt and pepper. Return to the oven and roast until the chicken is golden and cooked through and the vegetables are tender, about 30 minutes. Top with fennel fronds.
Time 45m Yield 4 servings Number Of Ingredients 9 Steps:
Put chicken thighs in a bowl. Mince garlic, ginger and pepper. Toss with all remaining ingredients or put in a small food processor, and grind to a paste. (It is O.K. if the coriander seeds are not fully pulverized. They will add a little crunch.) Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day. Heat oven to 400 degrees. Put thighs, skin side up, in a roasting pan. Roast for 35 to 45 minutes or until done.
Time 30m Yield 4 servings Number Of Ingredients 12 Steps:
Preheat a gas grill, start a wood or charcoal fire or preheat a broiler; the fire should be moderately hot, and the rack should be about 4 inches from the heat source. Combine the garlic, onion, oregano, cumin, cayenne, cloves, salt, pepper and oil in a blender or small food processor, and blend until fairly smooth. Add the juices, taste and adjust seasoning; the flavors should be powerful. Smear sauce over chicken; if time allows, marinate 30 minutes or so. Grill 6 to 8 minutes a side, or until meat is nicely browned and cooked medium or better on the inside. (Thighs with bones will take longer, about 20 minutes total.) Serve, garnished with the cilantro.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Heat the oven at 375 degrees. Put the chicken in a baking dish. Sprinkle with salt, black pepper, ground cumin and chilli flakes. Chop all of the scallions, green parts and white, the whole thing. Cover the chicken with the chopped garlic, scallions and pepper. Squeeze the juice of the lime all over the chicken then pour the orange juice on too. Cook at 375 for 20 to 25 minutes, stirring it up a bit part way through if needed.
Yield 4 servings Number Of Ingredients 19 Steps:
Spicy Orange Glaze: Place all ingredients in a medium saucepan and bring to a boil on the grill. Cook until reduced to 1 cup. Set 1/4 cup aside. Chicken: Whisk together the oil, garlic and rosemary in a large baking dish. Add the chicken and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight. Preheat grill to medium-high. Remove chicken from marinade and season with salt and pepper to taste. Grill skin side-down until golden brown, about 4 to 5 minutes. Turn over and continue grilling for 6 to 7 minutes until cooked through, turning and basting with the Spicy Orange Glaze every 2 minutes. Remove from the grill, place on a platter and brush with the reserved Spicy Orange Glaze. Serve with the Orange-Pineapple Relish on the side. Orange-Pineapple Relish: Combine all ingredients in a bowl and season with salt and pepper.
Time 1h Yield 4 serving(s) Number Of Ingredients 15 Steps:
To make the sauce: in a saucepan over medium heat, stir the sauce ingredients together until the sugar dissolves and the flavors are blended, about 1 minute. Preheat the oven to 350 degrees. Place the chicken in a lightly sprayed or oiled 11 x 7 inch glass baking dish. Pour the sauce over the chicken. Cover and bake for 15 minutes. Uncover, baste with the sauce, and continue to bake, uncovered, until the chicken is cooked through, about 15 minutes longer. Pour the sauce into a small pan over medium heat. Blend the cornstarch and water and stir into the sauce. Stir until thickened, about 1 minute. Transfer the chicken to a plate and pour the sauce over it. Garnish with orange slices and parsley.
More about “spicy orange lime and cumin roast chicken thighs recipes”
Time 35m Yield 8 Number Of Ingredients 10 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Pat chicken thighs dry and place in a large bowl. Combine garlic, ginger, lemon zest, miso paste, vegetable oil, sesame oil, rice vinegar, soy sauce, and chili-garlic sauce in a food processor or small chopper; blend until a saucy red paste forms. Dump paste over the chicken and mix until well coated. Spread chicken in a single layer on a large baking sheet. Roast in the preheated oven for 15 minutes. Flip and continue to cook until no longer pink in the center and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let rest for 5 minutes before serving.
