Submitted by: Whitney Brown
Prep Time: 15 Minutes
Cook Time: 1 Hour
Kids and grownups love this dish. I have been making this for 40 years as a crowd pleaser for potlucks and family gatherings.
In a deep skillet (I like black iron myself) use enough olive oil to fry diced onions until translucent. Remove onions and fry chicken thighs until browned. (Sometimes I will grill chicken thighs separately on a hibachi.) Add onions back to pot and cook both for 5 additional minutes over low to medium heat.
Prepare sauce by mixing soy sauce, honey, ginger, minced garlic, and orange juice. (Feel free to use 1/2 cup of soy sauce and 1/2 cup of water instead of 1 cup of soy sauce). Whisk and pour over chicken. Add chicken stock and bring to a boil (if you want a little cayenne zing, add a pinch or two now). Lay orange slices (peel left on and thinly sliced) over the top of chicken, cover and simmer over low heat for one hour.
On a bed of 1/2 cup brown rice, use a large spatula to plate up chicken thigh and sliced oranges, add your favorite veggies on the side and top with ladled sauce. Sprinkle sliced green onions lightly over chicken. Beautiful presentation that tastes as good as it looks and smells.