Orange Soy-Braised Chicken Thighs
130
- Prep Time20 mins
- Total Time1 hr
- Makes4 servings
Photo, Andrew Grinton.
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.
