This chicken recipe gets intense, complex flavor from tangy clementines, five-spice powder and pungent Sichuan peppercorns. This dish is a marvel for entertaining: it takes just 35 minutes of prep and a handful of ingredients, but it looks and tastes super-special. Feel free to use mandarins, honey tangerines or oranges here instead of the clementines.Ingredients
Total Time: 50 minutes
8-10 clementines, divided
Generous 1/4 teaspoon Chinese five-spice powder, (see Tips)
1/4 teaspoon Szechuan peppercorns, crushed (see Tips, optional)
2 teaspoons canola oil, divided
4 large bone-in chicken thighs, (about 2 pounds), skin removed, trimmed
1 teaspoon kosher salt
1/4 cup small fresh cilantro leaves
1 tablespoon thinly sliced scallion greens
1/4 teaspoon toasted sesame oil
Finely grate 1 teaspoon zest (see Tips) and squeeze 1 cup juice from 6 to 8 clementines. Combine the zest, juice, five-spice powder and peppercorns (if using) in a small bowl.
Heat oil in a large nonstick skillet over medium-high heat. Season chicken with salt. Cook the chicken, turning frequently, until brown on both sides, about 5 minutes. Pour in the juice mixture; bring to a simmer. Reduce the heat to maintain a simmer, cover and cook until the chicken is just cooked through, 16 to 18 minutes.
Meanwhile, peel 2 of the remaining clementines and slice into 1/4-inch-thick rounds.
When the chicken is done, transfer to a plate and tent with foil to keep warm. Increase the heat to high and cook the sauce, stirring often, until thickened and reduced to 1/2 to 2/3 cup, 2 to 4 minutes. Stir in the clementine slices, cilantro, scallion greens and sesame oil. Serve the chicken with the sauce.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 1 fruit
- 4 lean meat
- Carbohydrate Servings
- Vitamin C (84% daily value)
- Zinc (18% dv)