Category Archives: Poultry

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.

District Spice Chicken Thighs

Recommended Blends: BBQ, Chili Dust, Congressional Grilling, Currying Favor, Jamaican Jerk, Memphis BBQ, Montreal, Nice & Naughty, Plov, Pork Barrel, Poultry, Ranch, SouthWest, Tuscan/Tuscan Heat, Za’atar

District Spice blend (see above for recommended blends)
Bone-in skin on chicken thighs
Coarse ground salt (optional)

Pre-heat oven to 350 degrees on bake.

Place chicken thighs on baking rack, in baking pan.

Sprinkle District Spice blend over tops of thighs until coated. Give a very light sprinkle of coarsely ground salt over the tops of thighs (optional).

Bake for 45 minutes using top oven rack, or until cooked through. Cool for 10 minutes and serve.

Chicken Thighs Jerk
(Chicken thighs with Jamaican Jerk, just before baking)