My kids can be picky when it comes to citrus (much like their dad). Sometimes I buy them a box of Clementines and they practically inhale the things. Other times they run from them like I was forcing vegetables down their throat. A recent box of Clementines was more than latter than the former. They were more on the tart side. In order not to let them go to waste, I decided to dust off my old Clementine Glazed Chicken Thigh recipe and give it another go around. I also wanted a chance to improve the awful photo I took the first time around. Here is said photo:
I am shocked (and embarassed) that anyone would have pinned this picture on Pinterest. Hopefully my photography has improved over the last couple years:
I would say that looks a little better! And for the record I served the chicken this time around with a mixture of short grain brown rice and tri-colored quinoa.
- 8-10 Clementines
- 1 teaspoon Chinese Five Spice
- 1 tablespoon orange blossom honey
- zest of 3 Clementines
- ½ teaspoon ground white pepper
- ½ teaspoon kosher salt
- 6 boneless skinless chicken thighs (cut into bite sized pieces)
- cooking oil (I like grape seed)
- kosher salt
- Start by peeling 8-10 Clementines and place them into a blender or a container and use a stick blender.
- Place a sieve over a sauce pan and pour the mixture through it.
- Add remaining glaze ingredients
- Bring to a boil. Lower the heat to medium, so you don't boil over.
- Stir frequently.
- Cook until the juice it has begun to thicken and is almost a syrup like consistency, but not quite.
- Taste the glaze. Add more seasonings if necessary.
- Season with kosher salt. Then grab a large skillet or electric skillet, and place enough oil just to cover the bottom.
- Heat the skillet over medium high heat.
- When skillet is ready, place the chicken inside.
- Cook until the chicken pieces have browned all over and there is no pink in the middle.