Updated Jan 9, 2018Chatelaine
skin-on, bone-in chicken thighs
green onion, sliced (white and green parts separated)
garlic cloves, smashed
sodium-reduced chicken broth
packed brown sugar
apple cider vinegar
sodium-reduced soy sauce
- 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.
NutritionCalories 700, Protein 44 g, Carbohydrates 17 g, Fat 50 g, Fibre 2 g, Sodium 872 mg. Excellent source of vitamin B12
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