Tuesday, September 14, 2010

Chicken Thighs with Orange-Ginger Glaze

Last week I made this meal. The recipe calls for chicken thighs but I didn't defrost any so I used pork tenderloin instead. John is not a fan of brown meat though I think chicken thighs are more flavorful. I served the pork with roasted broccoli with almonds and a side of steamed rice. Why they call it "steamed" rice is beyond me because I boil my rice, LOL.

These recipes yield 4 servings and as always are pretty quick to make with simple ingredients.

Chicken Thighs with Orange-Ginger Glaze
8 skinless, boneless chicken thighs (about 1 ½ pounds)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1 ½ teaspoons olive oil
3 tablespoons honey
1 teaspoon grated peeled fresh ginger
Chopped green onions (optional)

1. Sprinkle chicken with salt, pepper, and garlic powder (chicken skin is easier to remove if you use a paper towel; lay it on the skin and tear the skin off). Heat oil in a large skillet over medium-high heat. Add chicken; cook 3 to 4 minutes each side or until browned.
2. While chicken cooks, grate rind and squeeze juice from orange and 1/4 cup juice. Add orange rind, juice, honey, and ginger to chicken, scraping bottom of pan to loosen browned bits. Bring to a boil; reduce heat, and simmer, uncovered, 7 minutes or until chicken is done and orange mixture is syrupy. Move pan to a cool range or the sugar may burn. Sprinkle with chopped green onions; it looks pretty and tastes good!

Roasted Broccoli with Almonds
1 ¼ pounds fresh broccoli crowns (about 3)
1 tablespoon olive oil
1 garlic clove, pressed
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons sliced almonds

1. Preheat oven to 475°F (we love using our toaster oven for this). Cut broccoli into 3-inch long spears and place in a single layer on a shallow pan coated with cooking spray.
2. Combine olive oil and garlic; drizzle broccoli with oil mixture, and toss well. Sprinkle with salt and pepper. Bake for 14 minutes once oven reaches 475°F (do not stir).
3. While broccoli crowns roasts, cook almonds in a small skillet over medium heat for about 2 minutes or until toasted, stirring frequently. Sprinkle roasted broccoli with toasted almonds.
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1 comment:

Sera said...

Beautiful recipe – Perfect for the start of Spring. I look forward to making this.