Tangerine hazelnut chicken with soba noodles

2 servings

Ingredients

Quantity Ingredient
2 Tangerines; peeled and sectioned
1 cup Simple syrup
Water; as directed
6 ounces Skinless chicken thighs; two or three; trimmed
1 teaspoon Coarsely ground pepper; be generous
2 teaspoons Olive oil for browning
⅛ teaspoon Garlic powder
⅛ teaspoon Dried oregano
1 tablespoon Honey
2 tablespoons Teriyaki sauce
¼ cup Water; or more
2 tablespoons Chopped fresh cilantro
1 tablespoon Chopped fresh parsley
2 tablespoons Chopped hazelnuts; or pistachios
4 ounces Soba noodles

Directions

In a glass bowl, maserate tangerine sections in simple syrup and water to cover to 6 to 8 hours. Remove the sections and chop, removing seeds as you do. Set aside

Press a generous grinding of coarse pepper into both sides of the chicken thighs. Heat a non-stick skillet and add the oil. Brown the chicken well on both sides. Drain the oil. Top the chicken thighs with the roughly chopped tangerines. Add the garlic, oregano, honey, teriyaki sauce or Hawaiian "gourmet sauce," which is similar. Add sugar water or water and bring to a boil. Top with the cilantro, parsley and nuts. Reduce heat and cover; cook, adding water as needed, until thighs are no longer pink near the bone (about 10 minutes), cutting the thighs in half lengthwise as you test.

Meanwhile prepare a vegetable side dish or two and the soba noodles (boil 6 to 8 minutes). Drain. Arrange noodles on a plate; top with chicken and the sauce. Serves two: 525 cals, 8g fat (13% cff).

Goes well with a vegetable medley such as steamed broccoli, snap peas, water chestnuts, and strips of red bell pepper.

Recipe by: Kitpath Recipes by Pat Hanneman 12/98 Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Dec 31, 1998, converted by MM_Buster v2.0l.

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