Citrus Herb Chicken with Tangerine Rice Pilaf
4
Servings
17
Ingredients
0
Comments
Chicken thighs in a bright citrus herb marinade, baked to perfection, and served with a colorful pilaf – easy to prepare and enjoy.
4
Servings
17
Ingredients
0
Comments
Ingredients
- 2 ½ pounds Chicken, Thighs, Bone-in
- ¼ cups juice Lemon
- ½ cups juice Tangerine
- ¼ cups White Cooking Wine
- 2 teaspoons mince Garlic, Cloves
- 1 teaspoon chop Rosemary, Fresh
- ¼ teaspoons Thyme, Dried
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- 2 ¼ cups Chicken Broth/Stock
- 1 cup Brown Rice, Short-Grain
- 1 teaspoon zest Tangerine
- ⅛ teaspoons Cinnamon
- ⅓ cups Almonds, Slivered
- ⅓ cups Raisins, Golden
- ½ cups slice Green Onion (Scallion)
- 2 individual Tangerine
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Using a sharp knife or kitchen shears, pierce a small hole in chicken skin to allow marinade to soak through.
- 156779 Upgrade to a paid membership 5293 to unlock all instructions 42611
- 645518 Upgrade to a paid membership 7559 to unlock all instructions 48027
- 5861241 Upgrade to a paid membership 70503 to unlock all instructions 93786
- 4400490 Upgrade to a paid membership 726 to unlock all instructions 78483
- 4254416 Upgrade to a paid membership 61927 to unlock all instructions 69540
- 7729770 Upgrade to a paid membership 87405 to unlock all instructions 70829
- 8477131 Upgrade to a paid membership 48214 to unlock all instructions 16379
- 2929724 Upgrade to a paid membership 36674 to unlock all instructions 55965
- 6070968 Upgrade to a paid membership 88642 to unlock all instructions 39941
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 1582303 Upgrade to a paid membership 80463 to unlock all instructions 20417
- 7290718 Upgrade to a paid membership 6978 to unlock all instructions 16892
- 8432600 Upgrade to a paid membership 93984 to unlock all instructions 58224
- 7763674 Upgrade to a paid membership 25019 to unlock all instructions 99186
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Using a sharp knife or kitchen shears, pierce a small hole in chicken skin to allow marinade to soak through.
- Divide chicken thighs among gallon freezer bags.
- In a bowl, combine lemon juice, tangerine juice, wine, garlic, rosemary, thyme, salt, and pepper. Whisk together, then divide among gallon freezer bags with chicken.
- Allow chicken to marinate 2 hours.
- After marinating, place contents of bag into a baking dish. Bake at 350 degrees for 45-50 minutes, or until juices run clear.
- In a large sauce pan bring chicken broth to a boil. Add brown rice, tangerine zest, and cinnamon.
- Stir, reduce heat to low, cover and cook 35-45 minutes until all liquid is absorbed and rice is tender.
- Meanwhile toast almond slivers in a dry skillet for 3-5 minutes until lightly browned.
- When rice is cooked, toss together with toasted almonds, raisins, green onions and tangerines.
- Serve chicken over rice pilaf.