Try this Chicken Thighs Glazed with Orange-Thyme-Cumin Sauce recipe, or contribute your own.
Suggest a better descriptionRemove 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. Pats note: If you make 6 thighs, do *not* reduce the recipes 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
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Serving Size: 1 Serving (148g) | ||
Recipe Makes: 4 | ||
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Calories: 134 | ||
Calories from Fat: 32 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 68.1mg | 21 % | |
Sodium 425.6mg | 15 % | |
Potassium 280mg | 7 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 5g | ||
Protein 17.1g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 134
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