Servings: 4 | Prep: 35 mins | Cook: 15 mins
Nutritional information: (average serve)
- Calories: 270
- Protein: 26.4g
- Carbs: 11.3g
- Fat total: 12.9g Saturated fat: 3g
8-10 clementines, divided
Generous 1/4 teaspoon Chinese five-spice powder
¼ teaspoon Szechuan peppercorns, crushed (optional)
2 teaspoons canola oil, divided
4 large bone-in chicken thighs (about 1 kg), skin removed, trimmed
1 teaspoon kosher salt
¼ cup small fresh cilantro leaves
1 tablespoon thinly sliced scallion greens
¼ teaspoon toasted sesame oil
Finely grate 1 teaspoon zest and squeeze 1 cup juice from 6 to 8 clementines. Combine the zest, juice, five-spice powder and peppercorns (if using) in a small bowl.
Heat oil in a large non-stick fry pan over medium-high heat. Season chicken with salt. Cook the chicken, turning frequently, until brown on both sides, about 5 minutes. Pour in the juice mixture; bring to a simmer. Reduce the heat to maintain a simmer, cover and cook until the chicken is just cooked through, 16 to 18 minutes.
Meanwhile, peel 2 of the remaining clementines and slice into 1/4-inch-thick rounds.
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 1/2 to 2/3 cup, 2 to 4 minutes. Stir in the clementine slices, cilantro, scallion greens and sesame oil. Serve the chicken with the sauce.