8 to 10 clementines (or mandarins, tangerines or oranges)
Generous 1/4 teaspoon Chinese five-spice powder
1/4 teaspoon Sichuan peppercorns, crushed, or crushed red-pepper flakes
1 tablespoon canola oil
4 large, bone-in chicken thighs (about 2 pounds total), skin removed and fat trimmed
1 teaspoon kosher or sea salt
1/4 cup small, fresh cilantro leaves
1 to 2 thinly sliced scallions
1/4 teaspoon toasted sesame oil
Finely grate 1 teaspoon zest and squeeze 1 cup juice from 6 to 8 of the clementines. Slice remaining clementines into 1/4-inch-thick, round slices. Cut off peel, discard and set rounds aside.
In a small bowl, combine the zest, juice, five-spice powder and peppercorns or pepper flakes.
In a large, nonstick skillet, heat the canola oil over medium-high heat. Season the chicken with the salt. Cook chicken, turning frequently, until browned on both sides, for about 5 minutes. Pour in juice mixture and bring to a simmer. Reduce heat to maintain a simmer, cover and cook chicken until just cooked through, for 16 to 18 minutes.
When chicken is done, transfer to a plate and tent with foil. Increase heat to high and cook sauce, stirring often, until thickened and reduced to 1/2 to 2/3 cup, for 2 to 4 minutes. Stir in clementine slices, the cilantro, scallions and sesame oil. Serve chicken with sauce.
Makes 4 servings.