This dish has the potential for some serious heat, but can be made more or less spicy by the addition or subtraction of the toasted red chiles.
Two boneless chicken thighs, cubed
1 C Chicken broth
3 T Orange juice
Orange pieces of 1 orange (supremed, or just cut up)
Diced fresh ginger
Diced fresh garlic
Dried red chiles, finely diced
Sesame seeds (for garnish)
In a large, broad pan, toast the dried red chiles. Set aside.
Heat a T of oil in the same pan, add chicken, and toss. Cook for a few minutes, then add chicken broth, orange juice, orange zest, ginger, and garlic. Add a pinch of the toasted chiles - the more you add at this point, the spicier things will get. Cook the chicken in the broth mixture until the mixture reduces by half.
Geoff just moved into a new apartment, and the can opener was no where to be found. Look at this caveman re-inventing a way to open a can of broth a la screwdriver. Looks pretty safe, no?
Wilt the chard leaves over the chicken and broth while it steams. Remove the leaves and arrange on a plate.
When the chicken is thoroughly cooked and the broth mixture has reduced by half, plate the chicken atop the chard leaves and pour broth mixture over the chicken. Top with the supremed orange slices, toasted chiles, and sesame seeds.
Verdict: We both really liked this one!