Chicken thighs minus skin and bone are mighty homely. This preparation doesn’t especially improve their appearance, unless you are charmed by the sight of judiciously applied sesame seeds. Nonetheless, the dish marries universally appreciated flavors and pantry-ready ingredients.
Use an assertively flavored honey here, such as buckwheat, amber wildflower or apple blossom.
Serve over a bed of greens or your favorite cooked grain. This recipe is adapted from “Taste of Honey: The Definitive Guide to Tasting and Cooking With 40 Varietals,” by Marie Simmons (Andrews McMeel, 2013).
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TRIM and discard all visible fat from the chicken; pat dry with paper towels. Sprinkle both sides of the chicken lightly with salt and pepper. Cut garlic into thin slices.
HEAT oil in a large nonstick skillet over medium heat. Add the garlic and fry for about 15 seconds, making sure it browns lightly but does not burn. Increase heat to medium-high; add chicken thighs and cook undisturbed for 5 minutes, then turn them over and cook for about 4 minutes or until nicely browned.
STIR in orange juice and honey; once the liquid starts to boil, add soy sauce or tamari and increase the heat to high. Cook for 2 or 3 minutes, until the liquid in the skillet has reduced to a saucy glaze.
REMOVE from the heat and sprinkle with the sesame seeds. Serve warm. Yield: 4 servingsPer serving: 240 calories, 23 g protein, 12 g carbohydrates, 11 g fat, 2 g saturated fat, 95 mg cholesterol, 460 mg sodium, 0 g dietary fiber, 10 g sugar