It might seem strange to add cocoa powder to chicken, but keep in mind that for on thing, it is unsweetened, and when it is used in a savory dry rub like this one, it provides a unique depth of flavor.  In addition to the unsweetened cocoa powder, the rub also combines a touch of light brown sugar, coriander. paprika, a pinch of cayenne, and salt.

The chicken is rubbed with the combination of spices and then roasted until perfectly cooked through; this not only works well on chicken, but I bet it would really be tasty on a grilled skirt steak, salmon or even pork chops.  And we’re not done yet!  The decadent roasted chicken is served with a simple fruit salsa made with pomegranate seeds, orange pieces and quick pickled shallots.  A refreshingly colorful and lovely finishing touch to a unique dish indeed.

(To view this recipe, click on the following link: http://www.eatingwell.com/recipe/260918/cocoa-rubbed-chicken-thighs-with-orange-pomegranate-salsa/ )

Tagged: brown sugar, cayenne, chicken thighs, cocoa powder, cocoa-rubbed chicken, coriander, dry rub, Eating Well, Eating Well Magazine, olive oil, orange, orange-pomegranate salsa, paprika, parsley, pickled shallots, pomegranate, rub, salsa, sherry vinegar, unsweetened cocoa