In a glass bowl, maserate tangerine sections in simple syrup and water to cover to 6 to 8 hours. Remove the sections and chop, removing seeds as you do. Set aside

Press a generous grinding of coarse pepper into both sides of the chicken thighs. Heat a non-stick skillet and add the oil. Brown the chicken well on both sides. Drain the oil. Top the chicken thighs with the roughly chopped tangerines. Add the garlic, oregano, honey, teriyaki sauce or Hawaiian "gourmet sauce, " which is similar. Add sugar water or water and bring to a boil. Top with the cilantro, parsley and nuts. Reduce heat and cover; cook, adding water as needed, until thighs are no longer pink near the bone (about 10 minutes), cutting the thighs in half lengthwise as you test.

Meanwhile prepare a vegetable side dish or two and the soba noodles (boil 6 to 8 minutes). Drain. Arrange noodles on a plate; top with chicken and the sauce. Serves two: 525 cals, 8g fat (13% cff).

Goes well with a vegetable medley such as steamed broccoli, snap peas, water chestnuts, and strips of red bell pepper.