I love braising meats when the weather gets cooler, and this recipe fit the bill. Succulent chicken, tangy oranges and a sweet ginger glaze, these go really well with roasted yams and a green salad.
Orange Ginger Braised Chicken Thighs
Adapted from Steamy Kitchen
6 bone-in chicken thighs, skin on (although I think next time I’d try skin off)
1 orange, cut into 8 wedges
6 cloves garlic
1 tsp ground ginger
1 tsp ground coriander
2 tsp salt (I actually skipped the salt)
1/2 cup white wine
2 1/2 tsp soy sauce
Mix the ground ginger, coriander, salt, and pepper in a bowl and then rub into the chicken. I pulled the skin away from the meat a bit, sprinkled some of the spices in, rubbed it all around on the whole piece of meat to get it good and happy. Then I plopped all the pieces back into a dish and let them sit in the fridge overnight, covered.
In a big skillet, heat up some oil and when it’s good and hot, plunk the chicken into the pan, skin side down. Cook until they are deep golden brown and crispy looking (a few minutes) then turn the chicken pieces over, turn the heat down to low and throw in the garlic. Add in 4 of the orange wedges, squeezing the juice in as you go, and then the wine. Cover and simmer over low heat for about 25 minutes, or until the chicken is cooked through.
Take the chicken out of the pan and set on a plate. Turn the heat up a little to med-high, and stir in the soy sauce. It will bubble and thicken up, eventually thickening to a nice glaze that you can pour over the chicken. Top with the remaining orange slices and fresh cilantro.