Tangerine Chicken Thighs Food

TANGERINE CHICKEN THIGHS

Steps:

• Preheat oven to 425F.
• Heat oil in cast iron skillet over medium high heat. Place chicken thighs, skin side down and cook for 12-16 minutes, or until the skin is browned.
• While the chicken is cooking in the skillet, make the tangerine sauce. Halve the tangerines and squeeze the juice out into a small mixing bowl. Whisk the juice with the soy sauce, honey, sesame oil and sriracha.
• Pour the sauce all over the chicken thighs. Turn to coat and then turn again to have the skin side down. Place the tangerine halves in the cast iron skillet as well.
• Place the cast iron skillet in the oven and bake for 15 minutes. Use tongs to flip the chicken thighs so the skin side is up and bake another 10 minutes or until the chicken thighs register an internal temperature of 180F. Remove from the oven and let the chicken thighs rest for 5 minutes.
• Garnish with sliced green onions and serve.

CHICKEN THIGHS IN ASIAN TANGERINE MARINADE

Steps:

• Grate zest from tangerines, and squeeze juice into a bowl with zest.
• Mix in remaining ingredients, except chicken and sesame seeds. Whisk until well blended.
• Put thighs into a gallon zipper bag and pour marinade over thighs. Seal and marinate in refrigerator 2 hours, turning 2-3 times.
• Preheat oven to 325°F.
• Coat an oblong baking dish with non-stick cooking spray.
• Remove thighs from marinade and place thighs, skin side up, in baking dish. Pour marinade over thighs.
• Bake 40 minutes, or until juices no longer run pink. Brush thighs a couple of times while baking, with pan juices.
• Sprinkle black sesame seeds over thighs and continue baking 5 minutes.
• Place thighs on plates and spoon sauce over them.

TANGERINE CHICKEN

Steps:

• Remove colored part of peel from tangerines using a vegetable peeler and very finely chop; juice enough tangerines to yield 3/4 cup juice.
• Combine peel and juice in a bowl with soy sauce, honey, garlic, ginger root, sesame oil, cinnamon, and pepper; whisk until honey is dissolved. Pour into a food storage bag.
• Cut off rib portions from chicken breasts. Place breasts halves in marinade and seal bag; turn to coat chicken. Refrigerate at least 4 hours, turning bag several times.
• Remove chicken from marinade and place in a foil-lined shallow roasting pan. Pour marinade from the bag into a saucepan, boil 10 minutes, until mixture is thick and syrupy. Brush chicken with some sauce. Roast chicken at 375 degrees F for 45 minutes, basting with remaining sauce, until chicken is just barely pink in thickest parts. Garnish breasts with toasted sesame seeds.

TANGERINE-MAPLE GLAZED CHICKEN THIGHS AND DRUMSTICKS

Steps:

• Heat the grill to medium-high.
• Heat 2 tablespoons of the oil in a medium saucepan over high heat, add the onion and cook until soft, 3 to 4 minutes. Add the juice and thyme, bring to a boil and cook, stirring occasionally, until thickened and reduced to approximately 1/2 cup, 20 to 25 minutes.
• Strain the mixture into a bowl and whisk in the syrup, soy sauce and black pepper and let cool to room temperature. Can be made 2 days in advance and brought to room temperature before using.
• Brush chicken on both sides with the remaining oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through. Begin brushing with the glaze during the last 5 minutes of grilling. Remove to a platter and sprinkle with the green onion. Garnish with grilled citrus.

CHINESE TANGERINE CHICKEN

Steps:

• Brown chicken in oil until no longer pink.
• Stir in the tangerine peel, ginger root and dried chiles.
• Fry for a mintue.
• Then add soy sauce and vinegar and sugar.
• Simmer for 15 minutes.
• Before serving discard chiles.

TANGERINE-MAPLE GLAZED CHICKEN THIGHS AND DRUMSTICKS

Steps:

• Heat the grill to medium-high.
• Heat 2 tablespoons of the oil in a medium saucepan over high heat, add the onion and cook until soft, 3 to 4 minutes. Add the juice and thyme, bring to a boil and cook, stirring occasionally, until thickened and reduce to approximately 1/2 cup, 20 to 25 minutes.
• Strain the mixture into a bowl and whisk in the syrup, soy sauce and black pepper and let cool to room temperature before using.
• Brush chicken on both sides with the remaining oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through. Begin brushing with the glaze during the last 5 minutes of grilling. Remove to a platter and sprinkle with the green onion. Garnish with grill citrus.

TANGERINE CHICKEN TAGINE

Steps:

• Combine first 5 ingredients; rub spice mixture over chicken until well coated. Arrange carrots, parsnips, tangerines, apricots and almonds in bottom of a 6-qt. slow cooker. Place chicken breast side up on vegetables; pour in broth. Cook, covered, on low until a thermometer inserted in thigh reads 170° and chicken is tender, 6-8 hours. Remove chicken, vegetables and fruits to a serving platter; let stand 5-10 minutes before carving chicken.