Clementine Glazed Chicken Thighs Pieces with Quinoa
This seasonal favorite uses Clementine mandarins as the basis for a glaze that goes on pieces of dark meat chicken and is served over a bed of tri-colored quinoa.
Servings 4
Ingredients
For the glaze
- 2 lbs Clementines
- 1 teaspoon Chinese Five Spice
- 1 tablespoon orange blossom honey
- zest of 3 Clementines
- ½ teaspoon ground white pepper
- ½ teaspoon kosher salt
For the chicken
- 6 chicken thighs (skin and bones removed) cut into bite sized pieces
- cooking oil
- kosher salt
For the quinoa
- 1 cup tri-colored quinoa
- 1 ¾ cup water
- kosher salt to taste
Instructions
To make the glaze
- Start by peeling the Clementines, placing them into a blender, and blending until smooth.
- Place a sieve over a saucepan and pour the mixture through it.
- Add the remaining glaze ingredients.
- Bring to a boil. Lower the heat to medium so it doesn't boil over.
- Stir frequently.
- Cook until the juice has begun to thicken and can easily coat the back of a spoon.
- Taste the glaze and add more seasonings if necessary.
To prepare the chicken
- Cut the chicken into pieces and season with kosher salt. Then, grab a cast-iron skillet or wok and add enough oil to cover the bottom.
- Heat the pan over medium-high heat.
- Once heated, place the chicken inside.
- Cook until the chicken pieces are browned all over. The internal temperature should be 180 degrees when checked with a thermometer.
- Add your sauce to the pan.
To cook the quinoa
- Bring 1 cup of quinoa and 1 ¾ cups of water to a boil in a pot.
- Reduce the heat to a simmer and cover with a lid.
- Cook for 15 minutes, then fluff with a fork.
Notes
If you are going to use white meat instead, make sure you cut the chicken into small pieces so they will cook faster. They will be less likely to dry out then.