Here, fresh tangerines (at their best in winter) add a tart-sweet element to a star anise–infused braising liquid for chicken. The fragrant ingredients perk up the deep flavors in the dish and cut through the richness of tender braised chicken thighs. If you like, sauté tangerine wedges in butter for a pretty garnish.
Finely grate zest from tangerines, then squeeze
In Dutch oven or other heavy pot with lid, heat oil over medium-high heat until very hot but not smoking. Working in batches, add chicken and cook, turning once or twice, until browned on both sides, about 9 minutes per batch. Transfer to plate.
Pour off all but
Transfer chicken to a warmed platter. Remove and discard star anise. Bring liquid in pot to boil over medium-high heat. In small bowl, mix cornstarch and
Pour sauce over the chicken. Sprinkle with remaining tangerine zest and serve right away with rice.
© 2013 All rights reserved. Published by Weldon Owen.