In the container of a food processor, puree garlic, jalapeno, lime juice, honey, paprika, Tabasco, and cornstarch. Using a rubber spatula, empty mixture into a small saucepan and cook over medium-high heat for about 2 minutes. Remove from heat. Add the cilantro and parsley. Set aside and allow flavors to meld.
Heat a large saute pan until hot. Add the olive oil and chicken thighs and cook over medium heat until cooked through and browned on the outside. Remove from pan. Place two thighs on each plate and pour sauce over all.
Serve with white rice and fresh green beans. Garnish with fresh cilantro sprigs and slices of fresh lime cut lengthwise.
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|Serving Size: 1 Serving (228g)|
|Recipe Makes: 6|
|Calories from Fat: 270 (62%)|
|Amt Per Serving||% DV|
|Total Fat 30g||40 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 157.9mg||49 %|
|Sodium 146.3mg||5 %|
|Potassium 445mg||12 %|
|Total Carbohydrate 7.1g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 6.1g|
|Protein 33g||47 %|
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Calories per serving: 433
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