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


Step 1

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.

Step 2

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.

Step 3

Meanwhile, peel 2 of the remaining clementines and slice into 1/4-inch-thick rounds.

Step 4

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.