Recipes

Serves 2-4

Ingredients

2 tablespoons Asian (toasted) sesame oil

2 teaspoons grated fresh ginger

2 teaspoons minced garlic

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

4 chicken thighs about 2 pounds, bone-in, skin on

1 tablespoon vegetable oil

2 green onions, cut into thin rounds

½ cup fresh orange juice

¼ cup chicken stock

2 tablespoons soy sauce

2 tablespoons honey

1 tablespoon fresh lime juice

2 teaspoons finely grated orange zest

Preparation

Preheat oven to 375° F

Mix the sesame oil, ginger, garlic, salt and pepper in a large bowl. Add the chicken thighs and turn them to coat with the sesame oil mixture. Let stand at room temperature for 10 minutes.

Heat a large, heavy-bottomed ovenproof skillet over medium-high heat until hot but not smoking. Add the chicken thighs skin side down and cook for 8 minutes. Turn the thighs skin side up and place the skillet in the pre-heated oven for 15 minutes. Remove the skillet from the oven and transfer the thighs to a serving platter. Let rest for at least 5 minutes before serving.

While the chicken is resting, prepare the sauce.

Heat the vegetable oil in a small saucepan over medium-high heat until hot but not smoking. Add the green onion and cook stir for 1 minute or until lightly browned. Add the orange juice, chicken stock, soy sauce, honey, lime juice and orange zest. Bring the mixture to a boil, and then reduce the heat to low and simmer for 4 minutes.  To serve, divide the sauce among 4 plates and place a chicken thigh on top.