While in sunny Florida, my Great Aunt made a version of this dish. I have to say there was more salt than honey, mustard or orange in her version, but it got me thinking, if I cut back on salt and amped up the other flavors, it could be really, really good. My biggest beef with most American cooking is that it lacks real flavor and relies too much on salt. We are lite on the salt around here, but big on flavor.
So I did. The beauty of my version is you can tailor it to your tastes and it is totally versatile. It will also likely be totally gone. The kids and H ate so much of it, only one small thigh was left. They dove in even before I could snap a picture.
What you will need:
8 bone in, skinless chicken thighs (if you can only find bone in with skin, no biggy just add 5 or so minutes to the cooking time and if you can only find boneless, skinless cut back on the cooking time.)
1/2 cup fresh OJ (about two oranges, from the cartoon is ok too)
1 1/4-1 1/2 cups low sodium chicken stock or water if that is all you have
2 heaping tsp of your favorite Dijon mustard
1 Tbs good honey (darker honey has more favor as a general rule)
1/4 tsp Cayenne or chipotle pepper (red pepper flakes would work, or hot sauce of your choice, that would likely work too...)
1 tsp favorite salt free herbal seasoning
Flour, corn starch or potato starch in a ziplock bag. (I use potato starch, but honestly either will work.)
In a deep skillet heat some oil or some oil and butter over medium heat.
Add one piece of chicken at a time to the zipper bag and shake well to coat, shaking off the excess and put chicken on a plate.
When chicken is coated and the oil is heated place chicken skinside/topside down in the oil and brown for about 5-6 minutes or until browned (chicken should lift easily with tongs, if you have to tug, you have not browned it long enough.) Flip and brown the other side for about 4-5 minutes.
While the chicken is browning, in a small bowl mix OJ, chicken stock, honey and mustard and spices. (you can add some salt or wait until dish is cooked to adjust seasoning. I think you will find you don't need the salt.)
Turn the chicken so skin side is up and pour the liquid over the chicken. It should not drown or completely submerge the chicken, liquid should be about half way up the chicken.
Bring liquid to a boil and then reduce to a simmer and cover tightly. If your pan does not have a lid use foil (which is what I do, my deep skillet does not have a lid.) Cook for about 30 mins (or adjust based on the type of chicken thighs you bought.)
Remove lid, check for doneness and taste the sauce. Serve over rice or whatever!
So easy and so yummy.