Orange Sweet Chicken Over Kale Nonstick cooking spray 2 teaspoons olive oil 4 bone-in chicken thighs (about 2 pounds total), skin removed 1/8 teaspoon cracked black pepper 1/2 cup chopped sweet onion (such as Vidalia or Maui) (1 medium) 1/2 cup orange juice 2 tablespoons honey 1 tablespoon cornstarch 1 tablespoon Worcestershire sauce 1 tablespoon Dijon-style mustard 1 clove garlic, minced 1 tablespoon sesame oil 9 ounces fresh kale (about 2 bunches), trimmed and coarsely sliced 8 ounces fresh baby portobello mushrooms or button mushrooms, sliced 1 red sweet pepper, coarsely chopped 1 tablespoon rice vinegar Orange slices, halved (optional) Preheat oven to 375 degrees F. Coat a 2-quart square baking dish with cooking spray. In a very large nonstick skillet heat olive oil over medium-high heat. Add chicken to hot oil; cook about 12 minutes or until browned on all sides, turning to brown evenly. Transfer chicken thighs to the prepared baking dish, arranging in a single layer. Drain drippings from skillet, reserving about 1 teaspoon drippings in skillet. Add chopped onion to hot drippings in skillet; cook and stir 4 to 5 minutes or until tender, scraping up any browned bits from the bottom of the skillet. In a small bowl whisk together orange juice, honey, cornstarch, Worcestershire sauce, mustard, and garlic; add to skillet. Cook and stir until thickened and bubbly; pour over chicken. Bake about 30 minutes or until chicken is no longer pink (180 degrees F). Meanwhile, use paper towels to wipe out the skillet. Pour sesame oil into skillet; heat over medium-high heat. Add kale, mushrooms, and sweet pepper; cook and stir about 10 minutes or until vegetables are crisp-tender. Add the rice vinegar; toss to combine. To serve, divide kale mixture among four serving plates. Arrange chicken on kale mixture. Whisk the cooking liquid in the bottom of the baking dish until combined; spoon over chicken. If desired, garnish with orange slices.
Posted on: Tue, 13 Jan 2015 03:06:50 +0000
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