It’s Friday again. (How does that keep happening?!)
Do you find yourself wondering what to make for dinner tonight? Are you searching for something simple yet elegant?
Look no further than this delectable recipe for Clementine Glazed Chicken from Esther Deutsch’s newest cookbook, CHIC Made Simple. This recipe not only looks good and tastes great, it’s also quite simple and straightforward.
What I love most about this recipe is that it’s main dish, side dish and salad, all in one. Serve a light soup and some delicious homemade challah and you have the perfect Shabbat dinner!
Clementine Glazed Chicken and Baby Arugula Salad with Balsamic-Soy Vinaigrette
{Serves 6}
Ingredients
Chicken & Marinade
1/2 cup soy sauce
1/3 cup oil
1 Tbsp. toasted sesame oil
1/3 cup honey
5 cloves garlic, minced
1 clementine, juiced (about 1/8 cup)
1/8 tsp. red pepper flakes
Salt and fresh black pepper
2 lb. skinless boneless chicken thighs, cut into 1½-inch cubes
Vinaigrette
½ cup oil
1 Tbsp. toasted sesame oil
2 clementines, juiced (about ¼ cup)
2–3 Tbsp. honey, to taste
1 Tbsp. balsamic vinegar
2 Tbsp. lite soy sauce
1 clove garlic, minced
Pinch kosher salt and
fresh black pepper
Salad
6 oz. baby arugula
1 small red onion, very thinly sliced
1 endive, very thinly sliced
1 cup pomegranate seeds, plus extra to sprinkle on the clementines
1/3 cup sunflower seeds
1/3 cup slivered almonds, toasted
4 clementines, peeled and sliced into rounds
Black sesame seeds, to sprinkle on the clementines
Directions
First, prepare the marinade: In a bowl, whisk together the soy sauce, oil, sesame oil, honey, garlic, clementine juice, red pepper flakes, salt, and black pepper. Place the chicken in a Ziploc bag with the marinade and shake to mix. Seal and leave overnight in the refrigerator, or for at least 6 hours.
To prepare the vinaigrette: In a jar or cruet, combine all the dressing ingredients and shake until well combined.
Remove the chicken from the marinade and grill or broil for 6–8 minutes per side.
In a large bowl, combine the baby arugula, red onion, endive, pomegranate seeds, sunflower seeds, and slivered almonds. Toss with the vinaigrette. Arrange the clementine slices either on top of the salad or on the side, and sprinkle them with pomegranate seeds and black sesame seeds.
Serve with the chicken.
Want more recipes from CHIC Made Simple? Don’t forget about this stunner: Striped Teriyaki Salmon.
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