Roast Chicken Thighs With Kumquats
Note: This is a quick, fresh tasting dish; the kumquats sweeten as they caramelize and soften. Serve over rice or with potatoes. From Beth Dooley.
• 1 lb. chicken thighs and legs, trimmed of excess fat, rinsed and patted dry with paper towels
• 1/4 c. olive oil
• Pinches of salt and freshly ground black pepper
• 1 c. roughly chopped, seeded kumquats, about 1/2 lb.
Preheat the oven to 450 degrees. Place the chicken in a roasting pan or dish. Drizzle the oil over the chicken, then season with salt and pepper. Scatter the kumquats over the chicken, allowing them to fall into the pan. Roast for 25 minutes, then reduce the heat to 350 degrees and continue roasting, basting with any pan juices, until the chicken is done, about another 20 to 25 minutes.
When cooked, the juices will run clear and the internal temperature of the thickest part of the thigh will register 160 to 165 on a meat thermometer. Total roasting time will be about 45 to 50 minutes. Serve the chicken with the kumquats and any of the pan juices.
Nutrition information per serving:
Fat 20 g
Sodium 270 mg
Carbohydrates 9 g
Saturated fat 4 g
Total sugars 5 g
Protein 18 g
Cholesterol 80 mg
Dietary fiber 4 g
Exchanges per serving: ½ fruit, 2 ½ medium-fat protein, 1 ½ fat.