Spicy Orange Chicken (No, Not Panda Express-like!)

Whenever I see the words "orange chicken" I imagine these bright orange-looking chicken pieces sitting in a heavy sweet sauce at the Panda Express in the nearby mall.  I know I don't make it sound appetizing, but I actually like it.  Who doesn't like chicken-like meat deep fried and smothered in a sweet tangy sauce?  And on top of a big mountain of greasy chow mien?  Yum!  It's the ultimate fast food!

Last night I made these spicy orange chicken thighs as to keep up with the orange-themed recipes.  I still have so many oranges left, even though many have been shared already.  Maybe I need to stop picking them... but it's oh so fun :P.  I didn't have many expectations as to what they would taste (I just hoped it would be edible), but it was surprisingly delicious!  The must-have ingredient of this dish is the chipotle chili peppers in adobo sauce (do not substitute or skip it!).  I actually googled this ingredient because I had no idea what I should be looking for in the market.  Working with new ingredients is adventurous and fun at the same time.  The chicken was filled with sweet yet spicy flavors of the peppers and it worked well with the oranges.  I paired the meal with a fresh spinach salad of strawberries, pieces of pomelo (yes, individually handpicked by moi, hard work man!), and chopped pimento olives mixed with store-bought red wine vinaigrette dressing.

Spicy Orange Chicken
adapted from Orange Marinated Chicken, Simply Recipes

Ingredients
- 2 pounds chicken thighs or drums, skin on
- 3 oranges, peeled and seeded, coarsely chopped (or 1-1 1/2 cups fresh squeezed orange juice)
- 1/4 onion, chopped
- 2 whole chipotle chili peppers (in adobo sauce)
- 2 small cloves garlic, coarsely chopped
- about 1/4 cup chopped fresh cilantro
- 2 tsp fresh rosemary leaves, chopped (or 1/2 tsp dried)
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- 2 tsp fresh marjoram leaves (or oregano, or 1/2 tsp dried of either)
- 1 tsp salt
- 1 Tbsp butter, melted

Tools
- food processor or blender
- gallon-size freezer bag or large container with lid

Steps
1. In a food processor or blender, combine the chopped oranges, onion, chipotle in adobo, garlic, cilantro, rosemary, thyme, marjoram, and salt. Pulse a few times to make a coarse purée.

2. Combine chicken thighs and the orange marinade together either in a ziplock freezer bag or container. Refrigerate for a few hours (or overnight).

3. Preheat oven to 425°F.  Remove marinated chicken thighs and wipe off excess (but not all) and place in a baking pan.  Melt butter and pour butter over chicken pieces.

4. Bake for a total of 50-55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (thighs have an internal temperature of 175°F).  Let rest, covered in foil, for 10 minutes before serving.

Serves 2-3.