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Make a big batch of the cocoa-infused spice rub in this healthy baked chicken thigh recipe and let it be your weeknight secret weapon. It's also great on salmon, steak and tofu. Serve with brown basmati rice or whole-wheat couscous.

Source: EatingWell Magazine, November/December 2017

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Recipe Summary test

active:
40 mins
total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position a rack in lower third of oven; preheat to 450 degrees F.

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  • 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.

Nutrition Facts

1 thigh & 1/4 cup salsa
406 calories; protein 31.3g; carbohydrates 14.5g; dietary fiber 2.5g; sugars 10.8g; fat 24.4g; saturated fat 6.1g; cholesterol 172.8mg; vitamin a iu 486IU; vitamin c 18.9mg; folate 28mcg; calcium 37mg; iron 1.9mg; magnesium 40.4mg; potassium 483.6mg; sodium 456.6mg; added sugar 4g.
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