Sunday Supper: Honey sweetens orange chicken
By Bonnie S. Benwick - The Washington Post
Chicken thighs minus skin and bone are mighty homely. This preparation doesn't especially improve their appearance, unless you are charmed by the sight of judiciously applied sesame seeds. Nonetheless, the dish marries universally appreciated flavors and pantry-ready ingredients.
Use an assertively flavored honey here, such as buckwheat, amber wildflower or apple blossom.
Serve over a bed of greens or your favorite cooked grain. Adapted from "Taste of Honey: The Definitive Guide to Tasting and Cooking With 40 Varietals," by Marie Simmons (Andrews McMeel, 2013).
Honey-Orange Glazed Chicken Thighs
Generous 1 pound (6 to 8) boneless, skinless chicken thighs
Freshly ground black pepper
2 cloves garlic
2 tablespoons extra-virgin olive oil
1/4 cup fresh orange juice
2 tablespoons honey (see headnote)
2 tablespoons low-sodium soy sauce or tamari
Toasted/roasted sesame seeds, for garnish
Trim and discard all visible fat from the chicken; pat dry with paper towels. Sprinkle both sides of the chicken lightly with salt and pepper.
Cut the garlic into thin slices.
Heat the oil in a large nonstick skillet over medium heat. Add the garlic and stir-fry for about 15 seconds, making sure it browns lightly but does not burn.
Increase the heat to medium-high; add the chicken thighs and cook undisturbed for 5 minutes, then turn them over and cook for about 4 minutes or until nicely browned.
Stir in the orange juice and honey; once the liquid starts to boil, add the soy sauce or tamari and increase the heat to high. Cook for 2 or 3 minutes, until the liquid in the skillet has reduced to a saucy glaze.
Remove from the heat and sprinkle with the sesame seeds. Serve warm.
NUTRITION Per serving: 240 calories, 23 g protein, 12 g carbohydrates, 11 g fat, 2 g saturated fat, 95 mg cholesterol, 460 mg sodium, 0 g dietary fiber, 10 g sugar
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