Absent a serious trip to the fishmonger, though, it's not easy to pull off on a weeknight. Still craving the flavors, we instead nodded to that tradition by applying the flavors to meaty braised chicken thighs.
We use strips of orange zest instead of grated zest to lend citrusy notes to the braise. A sharp Y-style vegetable peeler is the best tool for peeling away zest strips.
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