Chicken Thighs Glazed with Orange-Thyme-Cumin Sauce

Ingredients

Amount		Ingredient	Preparation
1/2	cup	white wine	dry
1/4	cup	red wine vinegar
1/4	cup	orange juice
2	tablespoons	lime juice
3	tablespoons	soy sauce, sodium reduced
2	tablespoons	thyme leaves	minced
1	each	garlic clove	minced
1	tablespoon	honey
1	teaspoon	ginger	minced
1	teaspoon	cumin	ground
1	each	jalapeno pepper	seeded, optional
8	each	chicken thighs	skinless

Directions

Remove 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.