This is a simplified version of a dish I made while working at a Southeast Asian restaurant. It originally called for kumquats – which are delicious, but are a bit laborious when taking out all of the seeds.
I’ve simplified it and making it friendly for the home cook. This recipe is comprised of two parts which makes the dish what it is. It could work for a weeknight meal, and also makes a beautiful presentation if you are serving a crowd when entertaining.
Ingredients
- 1 chicken, cut in eighths. (you can easily use boneless, skinless thighs or even chicken breasts, but then use a grill pan)
- 1 teaspoons turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon Kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
For the Citrus Dressing
- 2 shallot, minced
- 1 (2 inch) piece of fresh ginger, minced ( jarred works too)
- 2 cups of rice wine vinegar
- 1 cup granulated sugar
- 1 can of mandarin oranges or orange segments
- Cilantro, (or parsley) for garnish
Instructions
- Season chicken liberally with seasonings. If using the bone-in, roast it at 375F for an hour, or until golden brown. For chicken breasts, or boneless thighs, just sear them in a saute pan; or even better - a grill pan on the stove.
- Meanwhile, saute the aromatics (shallot and ginger) in a saucepan in a bit of olive oil until translucent.
- Add the vinegar and sugar and allow it to come up to a boil (dissolve the sugar) allow it to cool a bit, add the citrus before spooning over your chicken. Garnish with chopped cilantro.
This is one of the best chicken recipes I’ve ever eaten! It is simply to die for as you can taste all its succulent, superb flavors! It is so delicious that I’m warning you….seconds and thirds is easily expected. Highly recommend it.