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Oh My Chicken Thigh!

January 27, 2014

Do you have a tray of chicken thighs in your fridge that you’ve been staring at, willing them to become something exciting? Well wait no longer…you’re going to love this.


  • 6-8 chicken thighs (skin on or off doesn’t matter)
  • 1 large orange
  • 1 bulb fennel
  • EVOO
  • Balsamic vinegar
  • White wine vinegar
  • Maple Syrup
  • Coriander Seeds
  • Italian Spice
  • Garlic powder

Throw the chicken thighs into a large Tupperware container. Slice your orange into sections and, leaving the peel on, toss all but one wedge in with the chicken. Cut up your fennel and add it in as well.

In a separate bowl, squeeze the juice out of the remaining orange slice, then add the oil, both vinegars and maple syrup. I didn’t measure and neither should you. Just start with a generous pour of oil and keep adding the other three until it tastes good. THIS WON’T TAKE LONG.

Next take a handful of coriander seeds and put them in your food processor or Ninja and spin them around a few times to grind them up. Add the Italian spice and garlic powder and spin again. Same thing about measurements…we’re free-styling here folks!

Pour both the liquid and herb mixes over the chicken/orange/fennel. Put the lid on that tub and shake the hell out of it. When you’re think you’re done shaking, give it another few for good measure. Now put it in the fridge and forget about it (or at least try) until tomorrow around dinner time.

That’s when you’re going to pull it out and roast all of it in the oven at 400 degrees for about 40 minutes. If you’re smart you’ll also cook up some mashed sweet potatoes and perhaps some steamed broccoli to go with it.

BOOM! That’s what’s for dinner tomorrow. Tonight? You’re on your own.

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