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Recipe by C. B. Platt Casper, WY

Fruity Chicken Thighs

8 chicken thighs
1 tablespoon canola oil
1 can (11 ounces) mandarin oranges, drained
1/2 cup orange juice concentrate
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon cumin
2 teaspoons Dijon mustard
1/2 cup pineapple yogurt
1/2 teaspoon paprika
1 large orange, sliced

1. In large frypan, place canola oil over medium high heat. Add chicken and cook about 10 minutes, turning once.
2. In blender, place mandarin oranges, orange juice concentrate, brown sugar, cinnamon, cumin, mustard and yogurt; blend until smooth, leaving tiny chunks of mandarin oranges.
3. Arrange chicken in baking pan, top with orange sauce and sprinkle with paprika.
4. Bake in 350 degree F. oven about 30 minutes or until fork can be inserted in chicken with ease. Garnish with orange slices.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.