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Category: Poultry I
Prep Time: Cook Time: Total Time:
2 boneless, skinless chicken breasts (about 1 1/2 lbs)
For Marinade Glaze
1 cup fresh orange juice, plus 3 strips orange zest
1 1/2 cup soy sauce
1/3 cup honey
4 cloves garlic, minced
4 scallions, white part minced, green part thinly sliced for garnish
1 tbsp minced fresh ginger
1 cinnamon stick
2 tsp sesame oil
Citrus Wild Rice (recipe to follow)
Wash and dry the chicken breasts, trimming off any fat or sinew. Cut the breasts into halves and place in a shallow baking dish.
Place the orange juice in a saucepan and boil until reduced by half. Add the soy sauce, honey, garlic, scallion whites, ginger, cinnamon stick, and sesame oil. Boil the mixture until thick and syrupy, about 5 minutes. Remove the pan from the heat and strain the glaze into a bowl. Let cool to room temperature.
Pour half the mixture over the chicken breasts, turning the breasts to coat both sides. Marinate the chicken breasts in this mixture for 30 minutes.
Just before serving, preheat the grill or broiler to high. Grill the chicken breasts until cooked, 2 to 3 minutes per side, basting with the remaining glaze. Sprinkle the chicken with chopped scallion greens and serve at once with Citrus Wild Rice. Serves 4
Citrus Wild Rice
1 cup wild rice
2 large oranges
1/2 cup orange juice
1/3 cup raisins
2 tbsp capers
1 1/2 tbsp olive oil
1 1/2 tbsp, balsamic vinegar (or to taste)
Salt and freshly ground black pepper
3 scallions, finely chopped
1/2 bunch flat leaf parsley, finely chopped (about 1/2 cup), plus 4 sprigs for garnish
Rinse the rice thoroughly in cold water in a strainer. Place it in a large saucepan with 3 quarts water. Bring the rice to a boll, then reduce the heat, and simmer the rice for 30 minutes, Remove the pan from the heat and let the rice stand until tender, about 30 minutes. Drain well in a colander and blot dry.
Meanwhile, out the oranges into segments. Cut off the rind (both zest and white pith) to expose the flesh. Make V-shaped cuts to remove the individual segments from the membranes. Dice most of the segments, reserving a few whole for garnish. Soak the raisins in the orange juice in mixing bowl for 5 minutes.
Whisk the capers, olive oil, vinegar, salt, and pepper into the orange juice-raisin mixture. Stir in the scallions, chopped parsley, rice, and diced orange segments. Correct the seasoning, adding salt or vinegar to taste, Mound the rice on a platter or plates and decorate with the reserved whole orange segments and parsley sprigs.
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ORANGE TERIYAKI GLAZED CHICKEN WITH CITRUS WILD RICE
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Category: Poultry I
Prep Time: Cook Time: Total Time:
2 boneless, skinless chicken breasts (about 1 1/2 lbs)
For Marinade Glaze
1 cup fresh orange juice, plus 3 strips orange zest
1 1/2 cup soy sauce
1/3 cup honey
4 cloves garlic, minced
4 scallions, white part minced, green part thinly sliced for garnish
1 tbsp minced fresh ginger
1 cinnamon stick
2 tsp sesame oil
Citrus Wild Rice (recipe to follow)
Wash and dry the chicken breasts, trimming off any fat or sinew. Cut the breasts into halves and place in a shallow baking dish.
Place the orange juice in a saucepan and boil until reduced by half. Add the soy sauce, honey, garlic, scallion whites, ginger, cinnamon stick, and sesame oil. Boil the mixture until thick and syrupy, about 5 minutes. Remove the pan from the heat and strain the glaze into a bowl. Let cool to room temperature.
Pour half the mixture over the chicken breasts, turning the breasts to coat both sides. Marinate the chicken breasts in this mixture for 30 minutes.
Just before serving, preheat the grill or broiler to high. Grill the chicken breasts until cooked, 2 to 3 minutes per side, basting with the remaining glaze. Sprinkle the chicken with chopped scallion greens and serve at once with Citrus Wild Rice. Serves 4
Citrus Wild Rice
1 cup wild rice
2 large oranges
1/2 cup orange juice
1/3 cup raisins
2 tbsp capers
1 1/2 tbsp olive oil
1 1/2 tbsp, balsamic vinegar (or to taste)
Salt and freshly ground black pepper
3 scallions, finely chopped
1/2 bunch flat leaf parsley, finely chopped (about 1/2 cup), plus 4 sprigs for garnish
Rinse the rice thoroughly in cold water in a strainer. Place it in a large saucepan with 3 quarts water. Bring the rice to a boll, then reduce the heat, and simmer the rice for 30 minutes, Remove the pan from the heat and let the rice stand until tender, about 30 minutes. Drain well in a colander and blot dry.
Meanwhile, out the oranges into segments. Cut off the rind (both zest and white pith) to expose the flesh. Make V-shaped cuts to remove the individual segments from the membranes. Dice most of the segments, reserving a few whole for garnish. Soak the raisins in the orange juice in mixing bowl for 5 minutes.
Whisk the capers, olive oil, vinegar, salt, and pepper into the orange juice-raisin mixture. Stir in the scallions, chopped parsley, rice, and diced orange segments. Correct the seasoning, adding salt or vinegar to taste, Mound the rice on a platter or plates and decorate with the reserved whole orange segments and parsley sprigs.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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