Glaze jazzes up homely chicken thighs

Honey-Orange Glazed Chicken Thighs

Honey-Orange Glazed Chicken Thighs

Wednesday, July 10, 2013

Chicken thighs minus skin and bone are mighty homely. This preparation doesn’t especially improve their appearance, unless you are charmed by the sight of judiciously applied sesame seeds. Nonetheless, the dish marries universally appreciated flavors and pantry-ready ingredients.

Serve over a bed of greens or your favorite cooked grain.

Honey-Orange Glazed Chicken Thighs

4 boneless, skinless chicken thighs

Salt and ground black pepper

1 clove garlic

Olive oil

Juice of half an orange

1 tablespoon strong flavored honey such as buckwheat or wildflower

1 tablespoon soy sauce or tamari

Toasted/roasted sesame seeds, for garnish

Trim and discard all visible fat from the chicken;

pat dry with paper towels.

Sprinkle both sides of the chicken lightly with salt and pepper.

Cut the garlic into thin slices.

Heat enough olive oil to coat a large skillet over medium heat. Add the garlic and stir-fry for 15 seconds, making sure it browns lightly but does not burn.

Increase the heat to medium-high; add the chicken thighs and cook undisturbed for 5 minutes, then turn them over and cook 4 minutes or until nicely browned.

Stir in the orange juice and honey; once the liquid starts to boil, add the soy sauce or tamari and increase the heat to high.

Cook 2 or 3 minutes, until the liquid in the skillet has reduced to a saucy glaze.

Remove from the heat and sprinkle with the sesame seeds. Serve warm.

Makes 2 servings.

Adapted from Taste of Honey: The Definitive Guide to Tasting and Cooking With 40 Varietals by Marie Simmons (Andrews McMeel, 2013)

Food, Pages 30 on 07/10/2013