Clementine And Five-Spice Chicken

Clementine And Five-Spice Chicken

Prep time: 15 minutes Serves: 4

This recipe is adapted from Eating Well magazine, February 2012 issue.

• Ingredients:

8 to 10 clementines (mandarins, honey tangerines or oranges work well, too)

Generous ¼ teaspoon Chinese five-spice powder

¼ 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

¼ cup small, fresh cilantro leaves

1 to 2 thinly sliced green onions

¼ teaspoon toasted sesame oil

• Instructions:

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 º cup, two to four minutes. Stir in the clementine slices, cilantro, green onions and sesame oil. Serve the chicken with the sauce.

• Per serving: 283 calories; 24 grams protein; 19 grams carbohydrates; 13 grams fat (3 saturated); 81 milligrams cholesterol; 374 milligrams sodium; 2 grams fiber; 41 percent calories from fat