Chicken thighs glazed with orange-thyme-cumin

1/2 c  Dry white wine
    1/4 c  Red wine vinegar
    1/4 c  Fresh orange juice
      2 tb Fresh lime juice
      3 tb soy sauce, low sodium
      2 tb Fresh thyme leaves --
           Minced
      1    Clove garlic -- minced
      1 tb Honey
      1 ts Fresh ginger -- minced
      1 ts Ground cumin
      1    Chopped jalapeno pepper --
           Seeded, optional
      8    Skinless chicken thighs
 
  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 theheat 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.
  
  Pat's note:  If you make 6 thighs, do *not* reduce the
  recipe's sauce. Halve the recipe for 4.
  
  Recipe By     : Maggie Oster's Herb Garden (1993:59)
  
  From: Debbie Barry - Innermail   Emc.Ve
 
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