Cocoa-Rubbed Chicken Thighs with Orange-Pomegranate Salsa

By carol gorman

Ingredients

• 2 tablespoons light brown sugar
• 2 teaspoons unsweetened cocoa powder
• 2 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon cayenne pepper
• 6 large bone-in chicken thighs (about 3 pounds)
• 1 small shallot, thinly sliced
• 2 tablespoons sherry vinegar or red-wine vinegar
• 1 large navel orange
• 1 cup pomegranate seeds
• 2 tablespoons chopped fresh parsley
• 2 tablespoons extra-virgin olive oil

Details

Servings 6
Preparation time 40mins
Cooking time 40mins
Adapted from eatingwell.com

Preparation

Step 1

Position a rack in lower third of oven; preheat to 450°F.

Combine brown sugar, cocoa, coriander, paprika, ¾ 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°F, 20 to 25 minutes.

Meanwhile, combine shallot, vinegar and the remaining ¼ 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.