Adapted from the Best of Bridge Cook Book. A savory Chicken dish sweetened with fresh orange juice and maple syrup and spiced with ginger and nutmeg. Served over rice cooked in chicken stock. A truly tasty dish.
INGREDIENTS
Chicken:
2-3 Navel Oranges, Zested and juiced
1 cup Pure Maple Syrup
1 tsp Nutmeg
1 tsp Ground Ginger (Or 1 tbsp fresh, diced)
2 tbsp Vegetable oil
1 pkg Boneless Chicken Thighs
1 large Onion, diced
Rice:
2 cups Rice
2 1/2 cups Chicken Broth
1/2 tsp Salt
INSTRUCTIONS
Combine orange zest, juice, maple syrup, nutmeg, ginger and oil. Pour over Chicken peices and marinate for a few hours in the refrigerator. Line the bottom of a casserole dish onions and arange the chicken peices on top. Pour remaning marinade over top and Bake for an hour or so at 375 F.
While the chicken is cooking, combine listed ingredients for rice and set to high. Once rice comes to a boil, place a lid on top and turn heat down to low. Cook for about 10 minutes until no water remains.
Once Chicken is cooked add a few spoonfuls of Chicken marinde from cooked chicken in with the rice, mix it through. Serve hot with Sauteed carrots & snap peas.
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