Orange soy-braised chicken thighs Recipe

Name: Orange soy-braised chicken thighs
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
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

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

PREP TIME 20m	COOK TIME 40m	TOTAL TIME 1h
YIELD 4 servings

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.