Digging deep, I found this recipe Roger came up with years ago. It was always a favorite and I’m not sure why it’s been years since I’ve made this dish.
As you look at the ingredients you are probably saying “wow, that is a bunch of flavors battling around in the same dish” (sesame oil, olive oil, honey, oranges, scallions etc) FEAR NOT. They balance beautifully together.
Some things to consider, I call for 1 or 2 tablespoons of sesame oil. You are no doubt asking “ OK Kim which is it, 1 or 2 tablespoons”.
Sesame oil is not created equal. Over the years I have had some milder sesame oils and some that with a few drops overpower the entire dish I am preparing. Sesame oil for this dish should be added according to your taste and the strength of the oil you are using.
I call for olive oil, what we are really looking for is the sesame flavor that the rich oil brings, however we need a good amount of oil for what we are doing. If we used sesame oil without cutting it down with olive oil it would be too strong.
I use raw honey, so you may want to get it in some hot water if it has crystallized and hardened up.
We will squeeze the juice from some oranges. Make sure they are room temperature. Soaking them in Hot water for a few minutes will also make them softer enabling you to squeeze more juice out of them.
We will use the juice and the zest (If you don’t have a zester, use a cheese grater very lightly on the small side of the cheese grater!)
When “zesting”, you want to take the top layer the peel. With a “Microplane”, long zester, just pull the zester over the orange in one motion. We don’t want any of the white pithy part under the peel that will make it bitter.
I use thighs, bone in with skin. I’ve tried other cuts and like thighs the best.
Roger’s Honey orange chicken
12” skillet over medium heat
Preheat Oven to 350 degrees
- 8-10 Chicken Thighs (Today I bought a 10 pack, so ten it is.
- ¼ cup oil
- 1-2 tablespoons Sesame oil
(we want to get a decent coating on bottom of skillet)
- 1 bunch Scallions or green onions diced about 1/8” thick
- 2 oranges (we will use the juice and the zest from the oranges)
- ¾ cup of honey ( I like raw but any honey will do)
- Pat your chicken thighs dry on paper towels and season with salt and pepper.
- Over medium heat add your oils and toss in the chopped scallions. Sauté the scallions for a minute or so and remove from skillet.
- We want a decent amount of oil on pan, so before we add the thighs, if you think the pan might be a little dry or lacking in oil, go ahead a put some more in.
- Turn heat up on skillet, almost high but more than medium.
- We are going to cook the thighs on both sides until they are golden brown. 3 minutes per side. Turn heat to low after browning the thighs.
- Once the thighs are golden brown and you’ve turned your heat down, take honey and coat the tops of all the thighs. ( I said ¾ of a cup, but make sure they are all covered , so use a little more if needed.)
- Cut oranges in half (make sure you have zested them already) and squeeze the juice from the oranges over all of the chicken.
- Take the scallions that you set aside and toss them over the chicken.
- Use cover (or tin foil) and cover the skillet, place in your preheated for 25 minutes. Remove from oven and add the orange zest.
Serve with? Well perhaps some nice jasmine rice.
But what I think would be great would be if you came up with something and told me about it.
Get creative, think of the flavors we are using here and try to come up with a good “compliment dish” to serve with it. (an Asian flavored noodle also comes to mind)
Take a picture and send in your suggestions and creations.