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.
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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
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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.