Orange & Port Sauteed Chicken Thighs

Serves 6-8 people

District Spice Poultry blend
6-8 Boneless skinless chicken thighs
1 tbsp Olive oil
Less than 1/4 cup Port or dessert wine
1 Orange

1. Cut ends off the orange, and slice off four large wheels.  Place at the bottom of a marinade pan or gallon-size freezer bag.
2. Sprinkle District Spice Poultry blend over chicken, place in bag, and refrigerate for 24 hours. For best results, vacuum seal marinating container.
3. Add olive oil to saute pan.
4. Place chicken in pan, top with orange wheels from bag.
5. Add a splash of port or dessert wine over each orange wheel.
6. Cover and simmer chicken over low heat for 45 minutes.
7. Check chicken to ensure it is cooked thoroughly. Remove from heat, and leave covered for five minutes.
8. Serve hot.

Pan Sauteed Shrimp

Recommended blends: Chesapeake, Chili Dust, Creole, Currying Favor, Gyro, Montreal, Sriracha, Tuscan, Tuscan Heat

1 tbsp District Spice blend (start with 1 tsp for Sriracha)
1 lb medium-sized raw shrimp (tails removed)
2 tbsp olive oil

1. Add olive oil to pan, heat until almost smoking
2. Add shrimp to oil and stir, cooking until slightly pink
3. Sprinkle on District Spice blend, and continue stirring until shrimp is cooked (opaque)
4. Optional: Add a dash of salt