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Photo: Jacob Fox
Active Time:20 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:40 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespooncanola or grapeseed oil1 ¾poundschicken legs½teaspoonground pepper4scallions, thinly sliced, whites and greens separated3clovesgarlic, sliced1teaspoongrated fresh ginger1cuplow-sodium chicken broth3tablespoonsreduced-sodium tamari or soy sauce2wholestar aniseJuice from 1 orange, plus orange wedges for servingJuice from 1 lemon2teaspoonscornstarch1tablespoonwater
Cook Mode(Keep screen awake)
Ingredients
1tablespooncanola or grapeseed oil
1 ¾poundschicken legs
½teaspoonground pepper
4scallions, thinly sliced, whites and greens separated
3clovesgarlic, sliced
1teaspoongrated fresh ginger
1cuplow-sodium chicken broth
3tablespoonsreduced-sodium tamari or soy sauce
2wholestar anise
Juice from 1 orange, plus orange wedges for serving
Juice from 1 lemon
2teaspoonscornstarch
1tablespoonwater
DirectionsPreheat oven to 450°F.Heat oil in a large ovenproof skillet over medium-high heat. Pat chicken dry and sprinkle with pepper. Add the chicken to the pan, skin-side down, and cook, flipping once, until golden brown on both sides, about 8 minutes total. Transfer to a clean plate. Pour off all but 1 tablespoon fat.Add scallion whites, garlic and ginger to the pan. Cook, stirring, until fragrant, about 30 seconds. Add broth, tamari (or soy sauce), star anise, orange juice and lemon juice and cook, stirring and scraping up any browned bits, until it comes to a simmer. Return the chicken to the pan, skin-side up, and transfer to the oven.Roast until an instant-read thermometer inserted in the thickest part of a leg without touching bone registers 165°F, 20 to 25 minutes.Transfer the chicken to a clean plate. Discard the star anise. Place the pan over medium-high heat (careful, the handle will be hot) and bring the sauce to a simmer. Whisk cornstarch and water in a small bowl; slowly whisk into the sauce. Cook, stirring, until thickened, about 1 minute. Spoon the sauce over the chicken and top with scallion greens. Serve with orange wedges, if desired.Originally appeared: EatingWell Magazine, January/February 2021
Directions
Preheat oven to 450°F.Heat oil in a large ovenproof skillet over medium-high heat. Pat chicken dry and sprinkle with pepper. Add the chicken to the pan, skin-side down, and cook, flipping once, until golden brown on both sides, about 8 minutes total. Transfer to a clean plate. Pour off all but 1 tablespoon fat.Add scallion whites, garlic and ginger to the pan. Cook, stirring, until fragrant, about 30 seconds. Add broth, tamari (or soy sauce), star anise, orange juice and lemon juice and cook, stirring and scraping up any browned bits, until it comes to a simmer. Return the chicken to the pan, skin-side up, and transfer to the oven.Roast until an instant-read thermometer inserted in the thickest part of a leg without touching bone registers 165°F, 20 to 25 minutes.Transfer the chicken to a clean plate. Discard the star anise. Place the pan over medium-high heat (careful, the handle will be hot) and bring the sauce to a simmer. Whisk cornstarch and water in a small bowl; slowly whisk into the sauce. Cook, stirring, until thickened, about 1 minute. Spoon the sauce over the chicken and top with scallion greens. Serve with orange wedges, if desired.
Preheat oven to 450°F.
Heat oil in a large ovenproof skillet over medium-high heat. Pat chicken dry and sprinkle with pepper. Add the chicken to the pan, skin-side down, and cook, flipping once, until golden brown on both sides, about 8 minutes total. Transfer to a clean plate. Pour off all but 1 tablespoon fat.
Add scallion whites, garlic and ginger to the pan. Cook, stirring, until fragrant, about 30 seconds. Add broth, tamari (or soy sauce), star anise, orange juice and lemon juice and cook, stirring and scraping up any browned bits, until it comes to a simmer. Return the chicken to the pan, skin-side up, and transfer to the oven.
Roast until an instant-read thermometer inserted in the thickest part of a leg without touching bone registers 165°F, 20 to 25 minutes.
Transfer the chicken to a clean plate. Discard the star anise. Place the pan over medium-high heat (careful, the handle will be hot) and bring the sauce to a simmer. Whisk cornstarch and water in a small bowl; slowly whisk into the sauce. Cook, stirring, until thickened, about 1 minute. Spoon the sauce over the chicken and top with scallion greens. Serve with orange wedges, if desired.
Originally appeared: EatingWell Magazine, January/February 2021
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Nutrition Facts(per serving)237Calories11gFat9gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
