"It's no secret that I love to cook chicken thighs. They are richer in flavor than chicken breasts, plus they are less expensive. Myriads of flavor enhancements can showcase the bird. Citrus is a favorite, especially tangerine or other varieties of mandarins. To make this delicious tangerine-spiked chicken dish, you can use the minced zest, but I prefer to use the finely chopped peel of 2 thin-skinned tangerines, or other mandarins, such as Cuties or Halo brands."
"Seal and refrigerate 4 to 6 hours, turning bag several times to redistribute marinade. Preheat oven to 475 degrees. Line a roasting pan (9-by-13-inch) with aluminum foil. Remove chicken from bag and place in a single layer on prepared pan. Place marinade from bag in saucepan. Bring to boil on medium-high heat; reduce heat to medium and vigorously simmer until reduced by a little more than half in volume, about 8 to 10 minutes. Pour sauce over chicken. Bake 45 minutes. Sprinkle generously with toasted sesame seeds."
Use the finely chopped peel or minced zest and juice of two thin-skinned tangerines to flavor chicken thighs. Combine tangerine juice and peel, soy sauce, honey, minced garlic, minced ginger, toasted sesame oil, ground cinnamon, and black pepper to make a marinade. Marinate skin-on, boned chicken thighs in a sealed bag for 4 to 6 hours, turning occasionally. Reserve the marinade, then simmer and reduce it by a little more than half before pouring it over the chicken. Roast at 475°F for 45 minutes and garnish generously with toasted sesame seeds.
Read at Boston Herald
Unable to calculate read time
Collection
[
|
...
]