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chicken orange marmalade salt oranges parsley sprigs orange wild rice chicken broth onions cinnamon butter
Viewed: 54 - Published at: a year agoIngredients
- 6 chicken thighs (2 lb.)
- 1 Tbsp. orange marmalade
- salt and pepper
- 2 or 3 medium oranges, peeled and white membrane removed
- parsley sprigs
- 1 medium orange, cut in half
- 1 1/2 c. wild rice
- 3 c. chicken broth
- 2 tsp. grated orange peel
- 4 medium onions, thinly sliced
- 1 tsp. cinnamon
- 2 Tbsp. butter
Method
- Cook wild rice in chicken broth approximately 30 to 40 minutes.
- Lay thighs, skin side up, in a 9 x 13-inch baking pan or dish.
- Bake at 375° until skin is brown and meat is no longer pink at bone, approximately 40 minutes.
- Remove and drain all juice, keep 2 tablespoons.
- Blend with marmalade and brush over chicken. Bake another 10 minutes.
- Meanwhile, the rice is cooking in the broth and should be done at same time as chicken.
- While these are cooking, melt the butter in a frying pan with sliced onions and cinnamon.
- Cook about 25 to 30 minutes.
- Add rice and stir gently. Pour rice and onion into casserole.
- Lay chicken on top with oranges and parsley.
- Take orange half and squeeze juice over top. Serve hot.
