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Crispy Chicken Thighs with Charred Bok Choy & Kumquat Reduction

Name: Crispy Chicken Thighs with Charred Bok Choy & Kumquat Reduction
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Ingredients: 2 bone-in, skin-on chicken thighs; 1 tbsp olive oil; Salt & freshly ground pepper; Optional: smoked paprika or garlic powder; 2 baby bok choy, halved; 1 tsp sesame-free oil (olive or avocado); Salt to taste; 8–10 fresh kumquats, thinly sliced; 1 tbsp maple syrup or agave; ¼ cup orange juice; 1 tsp apple cider vinegar; Pinch of sea salt; Microgreens, parsley oil drops, or kumquat slices

Category:

Main Course

Difficulty: Medium

Serves:

2 people

Prep Time: 20 Minutes

Cook Time: 30 minutes

Rating:

(0.00/5)

July 25, 2025 by Chef Molly

A restaurant-style plate featuring crispy pan-seared chicken thighs, smoky grilled bok choy, and a sweet-tart kumquat reduction. This elegant dish is completely gluten-free, soy-free, and dairy-free—perfect for an allergy-conscious gourmet experience.

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What You’ll Need:

For the Chicken

2 bone-in, skin-on chicken thighs
1 tbsp olive oil
Salt & freshly ground pepper
Optional: smoked paprika or garlic powder

For the Charred Bok Choy

2 baby bok choy, halved
1 tsp sesame-free oil (olive or avocado)
Salt to taste

For the Kumquat Reduction

8–10 fresh kumquats, thinly sliced
1 tbsp maple syrup or agave
¼ cup orange juice
1 tsp apple cider vinegar
Pinch of sea salt

Optional Garnish

Microgreens, parsley oil drops, or kumquat slices

Prepration for:Crispy Chicken Thighs with Charred Bok Choy & Kumquat Reduction

Step 1/4

Prepare the Kumquat Reduction

In a small saucepan, combine kumquats, maple syrup, orange juice, vinegar, and a pinch of salt. Simmer over low heat for 12–15 minutes, until reduced and syrupy. Blend for a smoother sauce or leave chunky for texture. Set aside.

Step 2/4

Cook the Chicken

Preheat oven to 400°F (200°C). Pat the chicken thighs dry and season with salt, pepper, and optional smoked paprika. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken skin-side down until golden and crispy (about 5–6 minutes). Flip and transfer skillet to oven. Bake for 15–18 minutes or until internal temp reaches 165°F (75°C). Rest the chicken for 5 minutes before serving.

Step 3/4

Char the Bok Choy

While chicken bakes, heat a grill pan or skillet. Lightly coat bok choy halves with oil and a pinch of salt. Sear cut-side down until slightly blackened and tender (3–4 minutes).

Step 4/4

Assemble the Plate

Plate chicken with charred bok choy on the side. Spoon kumquat reduction over or beside the chicken. Garnish with fresh kumquat slices, parsley oil, or microgreens.

Chef's Tips & Notes

Serving Suggestion:Pair with a side of rice or roasted sweet potato for a complete meal.

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Crispy Chicken Thighs with Charred Bok Choy & Kumquat Reduction