Chef Mik's Lemon Orange Chicken

This is one of the first dishes I ever created as a child together with my mother, I have always loved the flavor combination that is lemon and orange along with garlic and ginger I use the lemon-orange flavor profile for many of my baked goods as well. At any rate while the flavor combo may remain the same my method often changes depending on need sometimes braised, sometimes grilled or BBQ and sometime breaded with a dipping sauce. That said, the way I am preparing it today (braised in a Dutch oven) is one of my personal favorites and easiest for sure!! Its summer here in L.A. which may not be saying much but trying to stay in a summery state of mind I have baked some jalapeño cord bread, along with orange infused wild rice and creamed baby spinach with crème fraîche and parmesan a happy plate to be sure! But not for everybody so I always suggest serving it with what you like braised chicken with and see what you think, as for me, well I’m heading back for seconds!

Shopping List

Chicken thighs, bone in skin on (I have removed it)

Oranges

Lemons

Garlic

Ginger

Onion

Chicken stock or broth

Thyme

Cayenne pepper

Ancho chili

Paprika

Kosher salt

Fresh ground black pepper

My Mad Method

Finished dish shown here on a bed of wild rice together with creamed spinach and jalapeño corn bread 

Season chicken with the juice of one orange, one lemon, one garlic clove minced, 1 tsp ginger minced, one tsp each orange peal and lemon peal, cayenne, ancho to taste and I tsp thyme. Marinate up to three hours 

Combine the juice of two oranges, two lemons, one to two cloves garlic minced, one to two tsp ginger minced, one tsp each lemon and orange peal, one tsp thyme, one tsp paprika, cayenne and ancho chili to taste 

Sauté one half onions in oil or clarified butter

Add the chicken skin side down and brown about three minutes 

Flip and continue to brown two or three minutes longer

Add two dl’s chicken stock or broth deglaze the pan and reduce by about half add the reserved juice, bring to boil cover reduce temperature and simmer for about forty five minute to an hour

When the meat is cooked through remove turn off heat, fish out chicken and thicken the sauce with one large tsp of corn starch or arrowroot diluted in a little water or stock/broth restore the pot to the stove top bring to a quick boil 

Ready to serve!!