Thighs are dark meat, so they're less likely to dry out than the breast. Terrific for slower-cooked, big-flavor dishes, like this number with dried currants and pepperoncini. Whole wheat couscous soaks up the sauce's honey and tangy vinegar.
- 2 tbsp. olive oil
- 4 skin-on, bone-in chicken thighs, trimmed of excess fat (1 ½ lb total)
- ½ tsp. coarse salt
- ½ tsp. pepper
- 1 onion, finely chopped
- 5 garlic cloves, thinly sliced
- ½ c. orange juice
- ¼ c. red wine vinegar
- 1 ½ tsp. honey
- ¼ c. dried currants
- 4 pepperoncini, drained
- 2 c. cooked whole wheat couscous (from ¾ cup dried)
- Heat oil in a medium Dutch oven over high heat. Season chicken with ¼ tsp each salt and pepper. Brown thighs, skin sides down, about 5 min. Transfer to a plate. Discard oil, leaving any residue in pot.
- Add onion, and cook over medium heat, stirring occasionally, until translucent, about 6 min. Add garlic and cook until softened, about 2 min. Add orange juice, vinegar, honey, currants, pepperoncini, remaining ¼ tsp each salt and pepper, and the chicken thighs (skin sides up), along with any juices.
- Bring to a simmer, and cover. Cook until chicken is cooked through, adjusting heat to keep at a simmer, 25 to 30 min. Serve with sauce over couscous.
448 cal, 20 g fat (5 g saturated), 29 g protein, 41 g carb, 12 g
sugar, 5 g fiber, 436 mg sodium, 145 mg cholesterol per serving
This story originally appeared in the March 2016 issue of Dr. Oz The Good Life.