Chicken thighs are my new favorite dinner. They are easy to make, not very expensive, and very hard to overcook. Since I'm paranoid about undercooking chicken, I like a cut that can stand up to my tendency to cook things a little bit too long. Chicken thighs are also delicious, and the perfect size--not huge and dry like chicken breasts often are.
To go with the chicken, I made my own version of yu hsiang eggplant. It's not super authentic, but I think it tastes pretty similar to the version I get at my favorite Chinese restaurant. The sauce is the right balance of sweet and spicy, and the scallions and peas provide little bursts of fresh flavor and beautiful pops of green color.
The orange slice is the perfect way to top it all off. Don't skip the orange slice! I know most Chinese restaurants don't bring orange slices until after the meal, but it's much nicer to have them during. Enjoy!
Ingredients (serves 4-6):
For the orange ginger chicken (adapted from Nom Nom Paleo):
4-6 scallions, trimmed and roughly chopped
Zest of 1 orange (about 1 rounded tablespoon)
Juice of half an orange (3-4 tablespoons)
1-2 inch piece of ginger, peeled and sliced
1 tablespoon Red Boat fish sauce
1 tablespoon coconut aminos
2 tablespoons unseasoned rice wine vinegar
3 tablespoons coconut oil
1 tablespoon all-fruit orange marmalade
1 teaspoon sesame oil
1/2 teaspoon salt, or to taste
1/4 teaspoon fresh ground pepper, or to taste
3-4 pounds bone-in, skin-on chicken thighs
Orange slices for serving
In a food processor or blender, process all ingredients except the chicken until smooth. Pour over the chicken in a large bowl or zip-top bag. Marinate in the fridge for 2-12 hours.
Preheat the oven to 400 and take the chicken out of the fridge. Line a baking sheet with tinfoil and place a rack on top. Place the chicken on the rack, skin side down.
When the oven is ready, roast the chicken for 20 minutes, then flip it over so the skin is on top and roast for about 20 more minutes. The chicken is done when a meat thermometer inserted into the thick part of the thigh reads 165 degrees. Garnish with orange slices and serve hot.
For the yu hsiang eggplant:
3 tablespoons coconut oil
2 pounds Japanese eggplant, or other small, light purple variety, cut into wedges
1/2 teaspoon salt, or to taste
2-4 cloves of garlic, minced
1/2 inch piece of ginger, peeled and minced
1/4 cup coconut aminos
1 tablespoon unseasoned rice vinegar
2 tablespoons all-fruit orange marmalade
2 teaspoons sambal oelek
, or more for a spicier dish1 teaspoon sesame oil
1/2 cup water or stock
2 teaspoons tapioca starch/tapioca flour
1 tablespoon water
3-4 scallions, sliced
1/2 cup frozen green peas, optional*
Heat the coconut oil in a large skillet over medium-high heat. Add the eggplant in a single layer, cut side down, sprinkle with salt and cook until golden on the bottom. Flip over and cook until golden on the other fleshy side, then continue to cook, tossing often, until soft.
Meanwhile, whisk together the coconut aminos, vinegar, marmalade, sesame oil, sambal oelek, and 1/2 cup water or stock to make the sauce.
Lower the heat to medium and add the ginger and garlic. Stir fry until fragrant, about 30 seconds. Pour in the sauce and turn the heat back up to medium high. Toss to coat the eggplant well with the sauce. In a small bowl (you can use the same one the sauce was in), stir together the tapioca starch and 1 tablespoon of water. Add the slurry to the skillet and stir until the sauce is thickened. Stir in the green peas and cook until heated through, 1-2 minutes. Stir in the scallions, reserving some for garnish. Serve hot with fresh scallions on top.
*Peas are legumes, so they are not technically paleo. Leave them out if you're being strict!
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