Ingredients
- 8 to 10 clementines (mandarins, honey tangerines or oranges work well, too)
- Generous 1/4 teaspoon Chinese five-spice powder
- 1/4 teaspoon Szechuan peppercorns, crushed, or crushed red pepper flakes
- 1 tablespoon canola oil
- 4 large, bone-in chicken thighs (about 2 pounds total), skin removed, fat trimmed
- 1 teaspoon kosher or sea salt
- 1/4 cup small, fresh cilantro leaves
- 1 to 2 thinly sliced green onions
- 1/4 teaspoon toasted sesame oil
Preparation
Step 1
Finely grate 1 teaspoon zest. Squeeze 1 cup juice from six to eight clementines. Slice the remaining two clementines into ¼-inch-thick round slices. Cut the peel off, discard and set the rounds aside.
In a small bowl, combine the zest, juice, five-spice powder and peppercorns or pepper flakes.
In a large nonstick skillet, heat the canola oil over medium-high heat. Season chicken with the salt. Cook the chicken, turning frequently, until browned on both sides, about five minutes. Pour in the juice mixture and bring to a simmer. Reduce the heat to maintain a simmer, cover and cook the chicken until just cooked through, 16 to 18 minutes.
When the chicken is done, transfer to a plate and tent with foil to keep warm. Increase the heat to high and cook the sauce, stirring often, until thickened and reduced to ½ to 2/3 cup, two to four minutes. Stir in the clementine slices, cilantro, green onions and sesame oil. Serve the chicken with the sauce.