Who said weeknight chicken and rice has to be boring? Not so, here. This chicken dish gets its earthy flavor from shiitake mushrooms, onions, and soy sauce and its sweetness from sugar, fresh orange juice, and a touch of zest.
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Season the chicken all over with 1 tsp. salt and 1/2 tsp. pepper. Arrange the shiitake in 8 pairs, gill sides up, on the prepared broiler pan and season with salt and pepper. Arrange 2 or 3 scallion pieces on top of each mushroom pair, then put a chicken thigh, skin side up, on top. Press with your hand to flatten. Roast until the edges of the chicken begin to brown and an instantread thermometer inserted in a thick part of the biggest thigh registers 165°F, about 20 minutes. Turn the broiler to high and broil until the skin is crisp and deeply browned, 5 to 6 minutes, rotating the pan once for even browning.
While the chicken is cooking, combine the soy sauce, sugar, mirin, and orange zest in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar.
In a small bowl, stir the orange juice and cornstarch; add this mixture to the saucepan. Return to a simmer and cook, stirring constantly, until thickened and glossy, about 1 minute.
To serve, transfer the chicken, scallions, and mushrooms to dinner plates, drizzle with the sauce, and sprinkle with the sesame seeds.
There’s no better accompaniment to this dish than white rice.
Really tasty glaze and sauce. I thought the salt and sugar content was just right. I will do it with boneless skinless thighs next time to avoid the extra fat and fuss with the bone.
MY NOTE: The corn starch amount should be in Table TBS spoons as it would not thicken. The amount of soy was to be wrong and probly should be halfed as it is extreamly salty. Also id replaced reduced soy volume with orange Juice to get the volume for sauce correct.
I didn't want to heat up the oven, so I did this on the stovetop....used boneless, skinless thighs and a breast (hubby likes white meat). I browned the chicken well and then cooked it through, removed to a plate and sauteed sliced mushrooms and scallions with a little sesame oil. Then added chicken back in, topped with sauce and a little more sesame oil and served over couscous. Yumm!!
Sorry, but the reviewers saying that this lacks something must have done something wrong or are totally jaded. Make sure you follow all the directions and don't substitute ingredients. Also, make sure you serve with white rice to use the extra sauce with. I didn't measure the orange zest, but used a whole juicing orange's zest--probably more like 1/2 tsp, but it was just the right amount for me. I also served it with Bobby Flay's sauteed kale, which made a great accompaniment. Both my wife and I loved this recipe.
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