Cocoa-Orange Braised Chicken

• 2 lbs boneless skinless chicken thighs, trimmed of fat
• 2 tablespoons olive oil
• 1 onion, peeled and chopped (about 1/2 lb)
• 2 garlic cloves, peeled and minced
• 1 1/2 tablespoons unsweetened cocoa powder (not Dutch process cocoa)
• 1 1/2 tablespoons chili powder
• 1 teaspoon sugar
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon (preferably Ceylon)
• 1 1/4 cups reduced-sodium fat-free chicken broth, divided
• 2 oranges, washed and patted dry (about 1 1/2 lbs total)
• 1/4 cup orange muscat dessert wine (or use a sweet white wine, if you can't find the dessert wine)
• salt
• Italian parsley (sprigs for garnish, also called flat-leaf parsley)

1. Rinse chicken and pat dry. Cut into 1 1/2 inch chunks.
2. Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, about 6-8 minutes. Transfer with a slotted spoon to a rimmed plate.
3. Add onion, garlic, cocoa, chili powder, sugar, cumin, and cinnamon to pan. Cook, stirring often, until onions are limp and spices are fragrant, about 1-2 minutes.
4. Add 1/2 cup broth to pan and stir to loosen and bits stuck to bottom. Simmer until onion is limp, about 5 minutes.
5. Return chicken to pan. Using a zester or fine grater, grate enough peel (orange part only, no white) from one of the oranges to make 1 tsp zest. Juice the orange into a liquid measuring cup. Add zest and 1/2 cup juice to pan (save any remaining juice for another use). Cover and simmer over low heat until chicken is no longer pink in center, about 8 minutes (cut to test).
6. Meanwhile, cut and discard peel and membrane from remaining orange. Thinly slice crosswise into rounds; set aside.
7. When chicken is done, skim any fat from sauce and discard. Add wine and bring to a boil over high heat. Add salt to taste. Pour into a serving dish and garnish with orange slices and sprigs of parsley.

chicken thighs, olive oil, onion, garlic, cocoa, chili powder, sugar, ground cumin, ground cinnamon, chicken broth, oranges, orange muscat, salt, italian parsley

Taken from www.food.com/recipe/cocoa-orange-braised-chicken-187056 (may not work)