Sauce you'll want to bathe everything in! (Satsuma Glazed Chicken)

I had a plethora of satsumas recently as many will have during citrus season.  I plan on making some satsuma bourbon marmalade soon for some Christmas gifts.  I searched for another savory way to use up some satsumas and found this article from the local paper for some satsuma glazed chicken.  I was intrigued.

I wanted to bathe in this glaze it was so good!  I put the rest in the freezer and I cannot wait to make a pork tenderloin with this!  The sweet sugars, spicy garlic and sour citrus all complemented each other beautifully.  I ate this four nights in a row with a different veggie, but the collard greens were by far my favorite.  Make this, you will love it, and dare I say it, kids will probably like it too!  Full recipe to follow the montage. Linking up with the fine folks of Meal Plan Monday

Satsuma Glazed Chicken Thighs
I wish I was eating this now!
Satsuma Glazed Chicken Thighs
The cast
Satsuma Glazed Chicken Thighs
An easy way to chop up your citrus!
Satsuma Glazed Chicken Thighs
Look at this glaze, mmm mmm.
Satsuma Glazed Chicken Thighs
It is even better on the chicken!
Satsuma Glazed Chicken Thighs
This was so good with some collard greens!
Satsuma Glazed Chicken Thighs
Pin it and let me know how you like it!
Satsuma Glaze
Makes 2 cups
6-8 medium satsumas, peeled, broken into segments, any seeds removed.
1/4 cup butter
1/4 cup dark brown sugar
1/4 cup cane syrup
2 tablespoons honey
2 teaspoons minced garlic, about two large toes
1/2 teaspoon ground cinnamon
2 teaspoons cornstarch

Remove as much pith from the satsuma pieces as possible. Place satsuma in food processor bowl. Pulse a few times to rough chop, but do not puree.  In saucepan over medium heat, add butter, brown sugar, syrup, honey, vanilla, garlic and cinnamon. Whisk until sugar dissolves.  Add chopped satsuma pieces with juice to the pan, whisking until well blended. Bring to a boil, then reduce heat to a simmer until mixture begins to reduce and thicken. Continue cooking until glaze reaches desired consistency. Add cornstarch; cook for a few more minutes, whisking until thickened.

If not eating right away, pour glaze into clean, airtight plastic or glass containers with lids. Store in refrigerator for up to a week or freezer for 3 months.

Satsuma-glazed chicken:
four boneless thighs
Olive oil
Salt and pepper
1 cup Satsuma glaze

Brush the chicken with olive oil and sprinkled with salt and pepper. Preheat the oven to 375.  Heat a cast iron skillet over medium heat and cook the chicken for 3 minutes on each side.  Spoon glaze on top of chicken and bake in the oven for 15 minutes until the glaze is bubbling and shiny.

Happy Cooking!


No comments