Cocoa-Rubbed Chicken Thighs with Orange-Pomegranate Salsa
Position a rack in lower third of oven; preheat to 450 degrees F.Advertisement
Combine brown sugar, cocoa, coriander, paprika, 3/4 teaspoon salt and cayenne in a small bowl. Rub about half of the mixture under the chicken skin, then rub the rest on the skin. Place on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers 165 degrees F, 20 to 25 minutes.
Meanwhile, combine shallot, vinegar and the remaining 1/4 teaspoon salt in a small bowl. Let stand for 5 minutes. Zest the orange. Cut off and discard the peel and white pith; coarsely chop the fruit. Add the zest, chopped orange, pomegranate seeds, parsley and oil to the shallot and stir to combine. Serve with the chicken.