I was really frustrated about the limited choices of vegetables we have over here. Tonight, when I asked OCT what vege he would like for dinner, he said brocolli.. And I was thinking, oh, not again!!!
After rummaging the contents of fridge, I decided to cook celery + mushroom for a change, and used the leftover egg white to cook tomato omelet. The main dish of the night was citrus glazed chicken thigh. A recipe I had set my mind to try awhile ago.
I must said that it lived up to it's name, as the citrus taste was very prominent. I preferred the plain old salt+ sugar marinade combination over this new recipe. But if you are in the mood for something sweet & tangy, you can give this a try. I must add that the chicken thighs were smooth and juicy nonetheless.
1 cup orange juice
2 tablespoons low-sodium soy sauce
2 tablespoons honey
2 teaspoons bottled minced garlic
2 teaspoons bottled ground fresh ginger (such as Spice World)
1/2 teaspoon grated lime rind
1/4 to 1/2 teaspoon ground red pepper
12 (2-ounce) skinless, boneless chicken thighs
1 tablespoon all-purpose flour
1/2 teaspoon salt
Place first 7 ingredients in a large zip-top plastic bag.
Add chicken; seal bag, and marinate in refrigerator 1 hour, turning occasionally.
Remove chicken, reserving marinade.
Place chicken on a foil-lined jelly-roll pan coated with cooking spray;
broil 8 minutes on each side or until done.
While chicken cooks, place reserved marinade, flour, and salt in a small saucepan, stirring with a whisk until blended.
Bring to a boil over medium-high heat.
Reduce heat, and cook for 1 minute or until thickened.
Serve sauce with chicken.
Yield: 6 servings (serving size: 2 thighs and 2 1/2 tablespoons sauce)