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Citrus Herb Chicken with Tangerine Rice Pilaf

<p>Chicken thighs in a bright citrus herb marinade, baked to perfection, and served with a colorful pilaf - easy to prepare and enjoy.</p>
4 Servings Recipe By

Ingredients

  • 2 1/2 pounds Chicken, Thighs, Bone-in
  • 1/4 cups juice Lemon
  • 1/2 cups juice Tangerine
  • 1/4 cups White Cooking Wine
  • 2 teaspoons mince Garlic, Cloves
  • 1 teaspoon chop Rosemary, Fresh
  • 1/4 teaspoons Thyme, Dried
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 2 1/4 cups Chicken Broth/Stock
  • 1 cup Brown Rice, Short-Grain
  • 1 teaspoon zest Tangerine
  • 1/8 teaspoons Cinnamon
  • 1/3 cups Almonds, Slivered
  • 1/3 cups Raisins, Golden
  • 1/2 cups slice Green Onion (Scallion)

Serving Day Ingredients

  • 2 individual Tangerine

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 10 oz chicken & 3/4 cup rice
  • 1000 Calories
  • 54g Total Fat
  • 13g Sat Fat
  • 0g Trans Fat
  • 280mg Cholesterol
  • 859mg Sodium
  • 75g Total Carb
  • 7g Fiber
  • 27g Total Sugars (Includes 0g Added Sugars)
  • 55g Protein
  • 30 WW Freestyle

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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.
  2. Divide chicken thighs among gallon freezer bags.
  3. In a bowl, combine lemon juice, tangerine juice, wine, garlic, rosemary, thyme, salt, and pepper.
  4. Whisk together, then divide among gallon freezer bags with chicken.
  5. In a large sauce pan bring chicken broth to a boil. Add brown rice, tangerine zest, and cinnamon.
  6. Stir, reduce heat to low, cover and cook 35-45 minutes until all liquid is absorbed and rice is tender.
  7. Meanwhile, toast almond slivers in a dry skillet for 3-5 minutes until lightly browned.
  8. When rice is cooked, toss together with toasted almonds, raisins, and green onions.
  9. Cool rice pilaf.
  10. Divide among indicated number of quart freezer bags, label, and freeze with bags of chicken.

Make From Frozen Serving Day Directions

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
  2. Place chicken in a baking dish and bake at 350 degrees 45-50 minutes, until juices run clear.
  3. Reheat rice in microwave for 1-2 minutes.
  4. Toss tangerines into rice pilaf.
  5. Serve baked chicken over rice pilaf.

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