Tea-Smoked Chicken Thighs With Pomegranate Glaze

• 2 small oranges or tangerines
• 2 heaping teaspoons loose leaf tea (both Earl Grey and jasmine work well)
• 4 to 6 star anise pods
• 1 cinnamon stick (optional)
• 2 to 2 1/2 pounds skin-on chicken thighs
• Freshly ground black pepper and salt, to taste
• 1/4 cup hoisin sauce
• 1 1/2 tablespoons pomegranate molasses
• Sriracha chili sauce, to taste
• 2 tablespoons canola oil

1. Zest one orange and peel other; set zest and peels aside.
2. Cut oranges in half and squeeze juice through wire mesh strainer into a bowl.
3. Reserve juice.
4. Scatter orange peels, tea, star anise and cinnamon around center of bottom of smoker.
5. Cover with drip tray and wire rack.
6. Arrange thighs on rack and season generously with pepper and salt.
7. Place on stove over medium heat and after first wisp of smoke appears, cover tightly with lid.
8. Smoke for 20 to 25 minutes.
9. Shut off heat and rest for 5 minutes with lid on.
10. While chicken is smoking, combine zest, hoisin, pomegranate molasses and sriracha in a small bowl.
11. Add about half reserved juice, more if sauce is too thick.
12. Set glaze aside.
13. Pour oil in a nonstick or well-seasoned cast-iron pan over medium high heat.
14. When hot, add chicken, and cook about three minutes per side.
15. Reduce heat to medium low, brush both sides of chicken with glaze, and cook for another few minutes until crisp.
16. Serve immediately, with extra sauce on the side.

oranges, loose leaf tea, anise pods, cinnamon, skinon, freshly ground black pepper, hoisin sauce, pomegranate molasses, chili sauce, canola oil

Taken from cooking.nytimes.com/recipes/12139 (may not work)