Say Less... Recipe
Make Say Less... Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Citrus-Cumin Seared Chicken
Fresh Herb-Cilantro Relish
Simple Sides (optional)
Method
Citrus-Cumin Seared Chicken
Prepare and season
Pat the chicken thighs dry with paper towels. In a small bowl combine kosher salt, black pepper, ground cumin, smoked paprika and garlic powder. Rub the spice mix evenly over both sides of each chicken thigh.
Zest and juice citrus
Zest the orange and lemon into a small bowl (reserve zest). Halve both fruits and squeeze 2 tablespoons of orange juice and 2 tablespoons of lemon juice into a measuring cup; remove any seeds. Mix in the honey until dissolved.
Sear the chicken
Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. When oil is shimmering, add chicken thighs presentation-side down (if any thicker side, place skinless-side down) without crowding. Sear 4-5 minutes until a deep golden crust forms. Flip and sear the other side 3 minutes.
Finish in pan with citrus glaze
Reduce heat to medium-low, add 1 tablespoon butter to the pan and pour the citrus-honey mixture around the chicken (not directly on top so crust stays). Spoon pan juices and melted butter over the chicken as the glaze reduces, about 3-4 minutes, until internal temperature reaches 165°F (74°C) and glaze is slightly syrupy. Remove chicken to a cutting board and let rest 5 minutes; reserve pan juices.
Slice and plate
Slice each thigh into 2-3 pieces against the grain. Spoon reserved pan glaze over the sliced chicken and sprinkle a small amount of the reserved citrus zest for brightness.
Fresh Herb-Cilantro Relish
While chicken rests, combine cilantro, parsley, minced shallot and minced jalapeño in a bowl. Add 2 tablespoons lime juice, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine and taste; adjust salt or lime for brightness. The relish should be zesty, herb-forward and slightly spicy — this contrasts the sweet citrus glaze.
Spoon a generous dollop of the herb relish over the plated sliced chicken or serve on the side so diners can add to taste.
Simple Sides (optional)
If using greens, toss the arugula with 1 tablespoon extra-virgin olive oil and 1/2 tablespoon red wine vinegar, season lightly with salt and pepper. Divide greens among plates, top with sliced chicken, spooned glaze and herb relish. Sprinkle with toasted sliced almonds for texture.