Directions:
- Rub chicken thighs with sea salt and black pepper. Refrigerate until ready to use.
- Combine orange zest, orange juice, white sugar, corn starch and water and set aside.
- Preheat oven to 400°F.
- Heat a large non-stick skillet over a little higher than medium heat. Pan-fry chicken thighs without oil (skin side down first) until both sides become golden brown, about 7-10 minutes each side. Turn off heat.
- Transfer chicken thighs to a roasting rack. Bake for about 20 minutes or until center reaches 165°F.
- Keep about 1 tablespoon oil in skillet. Turn on heat over medium high. Stir in orange mixture and boil until thick.
- Pour orange mixture over chicken thighs.
- Use sliced orange, parsley (or cilantro) for garnish.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 55.87 Kcal (234 kJ) | ||
| Calories from fat | 1.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.22g | 0% | |
|---|---|---|---|
| Sodium | 2.88mg | 0% | |
| Potassium | 115.97mg | 2% | |
| Total Carbs | 13.73g | 5% | |
| Sugars | 9.61g | 38% | |
| Dietary Fiber | 1.44g | 6% | |
| Protein | 0.74g | 1% | |
| Vitamin C | 28.9mg | 48% | |
| Iron | 0.1mg | 1% | |
| Calcium | 31.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 54.72 Kcal (229 kJ) | ||
| Calories from fat | 1.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.21g | 0% | |
|---|---|---|---|
| Sodium | 2.82mg | 0% | |
| Potassium | 113.58mg | 2% | |
| Total Carbs | 13.45g | 5% | |
| Sugars | 9.41g | 38% | |
| Dietary Fiber | 1.41g | 6% | |
| Protein | 0.72g | 1% | |
| Vitamin C | 28.3mg | 48% | |
| Iron | 0.1mg | 1% | |
| Calcium | 30.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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