Citrus Herb Chicken with Tangerine Rice Pilaf

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Citrus Herb Chicken with Tangerine Rice Pilaf

Kim
The Cook
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)
Serving Day Ingredients
  • 2 individual Tangerine

Containers

Supplies

  • Labels

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?

  1. 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.

  1. 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.

  1. Using a sharp knife or kitchen shears, pierce a small hole in chicken skin to allow marinade to soak through.
  2. Divide chicken thighs among gallon freezer bags.
  3. 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.
  4. Allow chicken to marinate 2 hours.
  5. After marinating, place contents of bag into a baking dish. Bake at 350 degrees for 45-50 minutes, or until juices run clear.
  6. In a large sauce pan bring chicken broth to a boil. Add brown rice, tangerine zest, and cinnamon.
  7. Stir, reduce heat to low, cover and cook 35-45 minutes until all liquid is absorbed and rice is tender.
  8. Meanwhile toast almond slivers in a dry skillet for 3-5 minutes until lightly browned.
  9. When rice is cooked, toss together with toasted almonds, raisins, green onions and tangerines.
  10. Serve chicken over rice pilaf.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 10 oz chicken & 3/4 cup rice
Amount Per Serving
Calories
1000
Total Fat
54g
Saturated Fat
13g
Trans Fat
0g
Cholesterol
280mg
Sodium
859mg
Total Carbohydrates
75g
Fiber
7g
Sugar
27g
Protein
55g
WW Freestyle
30