1 Tbs. Cinnamon
½ tsp All-spice
½ tsp Nutmeg
1 tsp Chili Powder
1 cup Honey
¼ cup Lemon
Zest of 1 Lemon
¼ cup Honey
1 Tbsp. Lemon Juice
1/4 tsp ground cinnamon
1 lb. Pumpkin, peeled and diced
1 Tbsp. Oil
1/2 Green Pepper, diced
2 Tbsp Olive Oil or Coconut Oil
1 cup Coconut Milk
3 cups Vegetable Broth
2 cups Long-grain Rice
Fresh Cilantro, garnish
LET'S GET COOKING!
Rinse and pat dry the chicken. Place in a glass bowl. Add ingredients of the seasoning and marinate for 30 minutes. (Marinating longer will increase flavor).
Preheat oven to 450 F. Spray a baking pan with cooking oil spray and place thighs in one layer. Do not crowd in pan. Discard leftover marinade in bowl.
Roast thighs for 10 minutes. Lower the temperature to 350 F and continue roasting for 20 minutes.
Mix glaze ingredients in a bowl. Pull the chicken out of oven and using a brush, baste with glaze mixture. Return to the oven and bake for another 10 minutes. Repeat basting the chicken with the remaining mixture. Return to the oven and bake for 10 additional minutes. Serve with Pumpkin Rice with Cilantro.
* You may substitute dried mandarins for any dried citrus.
In a 4-6 qt. pot, heat the oil over medium heat. Stir in the onions and peppers and sauté until wilted. Add Rice and stir. Add the rest of the ingredients and cook uncovered over medium high heat for 10 – 15 minutes. Stir, lower the heat to medium low and cover. Continue to cook until done. Sprinkle with fresh cilantro.
*USDA recommends cooking poultry to an internal temperature 160 F.