Orange soy-braised chicken thighs
Photo, Andrew Grinton.
Cooked in a sweet and salty sauce, these zesty braised chicken thighs are best served over rice.
, sliced (white and green parts separated)
- 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.
Chatelaine Basics: How to segment an orange
Nutrition (per serving)
- 44 g,
- 17 g,
- 50 g,
- 2 g,
- 872 mg.
- Excellent source of
- vitamin B12