Category: Chicken and Poultry

Buffalo Chicken Chili with Blue Cheese Biscuits

February 2, 2012 Filled under Breads, Chicken and Poultry, Shawn's Favorites, Soups and Stews
2 Comments

This post was sort of a disaster in the making. I’ve been meaning to finalize this recipe and take photos for the blog for a few days, but things kept getting in the way. Finally I decided that I’d had enough and nothing was going to get in the way of me getting the post ready. It was 8:30 by the time I got home after working late and running some errands (I had an expiring Groupon – couldn’t let it go to waste!), but I set out to make the chili anyway.

I shouldn’t cook when I’m exhausted. Read More

Pin It
Orange and Soy Glazed Chicken

Clementine-Soy Chicken Thighs

January 22, 2012 Filled under Asian, Chicken and Poultry, Fruit, Light, Winter
17 Comments

Happy (Chinese) New Year!

For some reason, we always celebrated Chinese New Year when I was a kid. I don’t know why, but I always looked forward to it. It was so fun, and we didn’t eat Chinese nearly as often back then as we do now. Mom would take out the electric wok and cook dinner right on the table – usually a chicken stir fry. The next night, we’d wrap the leftovers in tortillas and eat them as fajitas. Yum.

I made this clementine-soy glazed chicken a few weeks ago and thought it would be the perfect Chinese New Year post. But then I started researching and apparently I had it all wrong. The holiday has all sorts of food traditions, like eating noodles to bring long life and dumplings to bring wealth. And apparently serving a chicken or duck whole represents health, but serving it cut – like these thighs – is the opposite. Oops.

Oh well. This dish is delicious any time of the year, and you should definitely make it (if you’re superstitious or prefer to celebrate the New Year more traditionally, just wait until tomorrow.) Read More

Pin It

Clementine-Soy Glazed Chicken Thighs

Serves 4.
Prep Time: 5 minutes; Total Time: 45 minutes
Tucking aromatics under the skin and roasting them at a high temperature gives these citrusy chicken thighs a delicately crispy skin while keeping the meat moist and succulent. This recipe is a great way to use up clementines that are on their last legs but, if you prefer, you can substitute tangerines or naval oranges –  simply adjust the amount so that you have enough to give you about 1/4 cup of juice. 
I like to serve this dish with sautéed bok choy and plenty of wild rice or quinoa to soak up the etra sauce.

Ingredients

  • 4 (about 1 pound) Bone-In Chicken Thighs
  • 1 Tablespoon minced Shallot
  • 1 clove Garlic, minced
  • 1 teaspoon grated Ginger
  • 1 teaspoon Olive Oil
  • 4 Clementines, halved
  • 1 Tbs + 1 teaspoon Low Sodium Soy Sauce
  • 1 teaspoon Dark Brown Sugar
  • 1 teaspoon Sake or White Wine

Preparation

  1. Preheat the oven to 450*F. Place the chicken thighs in a small baking dish with sides (I used a 9-inch cake pan). Gently slide your fingers between the meat and the skin to separate it. Combine the shallot, garlic and ginger and run it into the meat, beneath the loosened skin. Rub the skin with olive oil and season with black pepper. Tuck the clementines around the chicken, cut sides up. Roast for 20 minutes.
  2. Pour off any fat that has accumulated in the bottom of the pan. Remove 4 clementine halves from the pan and juice them into a small bowl. Whisk in the soy sauce, brown sugar, and sake. Pour the sauce over the chicken thighs and return to the oven. Roast for another 15 minutes, spooning the sauce over the chicken 2 or 3 times.
  3. Remove the chicken thighs from the pan and place them on a plate. Tent with foil to keep them warm. Transfer the sauce to a small saucepan set over high heat. Bring to a boil, then let reduce by half – about 5 minutes.
  4. Serve the chicken thighs with the reduced sauce and a roasted clementine half.

Approx. 275 calories, 17.4 grams fat, 8.5 grams carbohydrates, 0.6 grams fiber, 20 grams protein

Pin It