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Orange Soy-Braised Chicken Thighs

129

  • Prep Time20 mins
  • Total Time1 hr
  • Makes4 servings
Orange Soy-Braised Chicken Thighs

Photo, Andrew Grinton.

Chatelaine Triple Tested

Cooked in a sweet and salty sauce, these zesty braised chicken thighs are best served over rice.

Ingredients

  • 2 clementine oranges

  • 8 skin-on, bone-in chicken thighs

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1 tbsp vegetable oil

  • 5 green onion, sliced (white and green parts separated)

  • 3 garlic cloves, smashed

  • 2 tsp minced ginger

  • 1/2 cup sodium-reduced chicken broth

  • 1/2 cup water

  • 2 tbsp packed brown sugar

  • 2 tbsp apple cider vinegar

  • 2 tbsp sodium-reduced soy sauce

Instructions

  • PEEL clementines, reserving peels. Set aside peels and segments separately.

  • SPRINKLE chicken with salt and pepper. Heat oil in a large shallow saucepan over medium-high. Brown chicken, about 10 min. Transfer to a plate. Discard all but 1 tbsp of the fat from the pan. Cook white parts of green onions, garlic, ginger and reserved clementine peels, stirring, until softened and fragrant, about 1 min.

  • STIR in broth, water, sugar, vinegar and soy sauce. Bring to a boil, scraping up browned bits from pan bottom. Return chicken, skin-side down, and juices to pan. Bring to a boil. Reduce heat, then cover and simmer for 25 min.

  • TURN chicken skin-side up over medium-high and boil, until juices are reduced and chicken is cooked through, about 10 min. Add reserved clementine segments and green parts of green onions and cook for 3 min. Serve over rice with juices.


Nutrition (per serving)

Calories 700, Protein 44g, Carbohydrates 17g, Fat 50g, Fibre 2g, Sodium 872mg.
Excellent source of vitamin B12.

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