Description
Tender chicken thighs are coated in a vibrant, sweet and spicy orange marmalade glaze. Served over a bed of fluffy basmati rice tossed with roasted honeynut squash for a perfect autumn meal.
Ingredients
Units
Scale
- 12 Boneless Skinless Chicken Thighs
- 3/4 cup (177ml) Basmati Rice
- 3 Stalks Celery (sliced)
- 3 Cloves Garlic (finely chopped)
- 1 Scallion (thinly sliced at an angle)
- 1 Honeynut Squash (peeled,seeded and diced)
- 3 Tablespoons (44ml) Soy Sauce
- 2 Tablespoons (30ml) Sesame Oil
- 2 Tablespoons (30ml) Orange Marmalade
- 1 Tablespoon (15ml) Sambal Oelek (optional)
Instructions
- In a medium pot, heat 2 teaspoons (10 ml) of olive oil on medium-high until hot. Add half the garlic and half the white bottom of the scallion; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the rice, a big pinch of salt and 1 1/2 cups (355 ml) of water; heat to boiling on high, then cover and reduce the heat to low. Cook 14 to 16 minutes, or until the water has been absorbed and the rice is tender. Remove from heat; fluff with a fork.
- While the rice cooks, in a large pan (nonstick, if available), heat 2 teaspoons (10 ml) of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until softened. Add half the soy sauce; cook, stirring occasionally, 2 to 3 minutes, or until well coated. Transfer to a plate; season with salt and pepper to taste. Wipe out the pan.
- While the rice continues to cook, in the same pan, heat half the sesame oil on medium-high until hot. Add the celery and remaining garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add 1/4 cup (59 ml) of water; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until cooked off. Transfer to a plate. Wipe out the pan.
- Pat the chicken dry with paper towels; season both sides with salt and pepper. In the same pan, heat 1 tablespoon (15 ml) of olive oil on medium-high until hot. Add the chicken; cook 3 to 4 minutes per side, or until lightly browned. Add the marmalade, remaining white bottom of the scallion, remaining soy sauce and sesame oil, 1/4 cup (59 ml) of water and as much of the chili paste (Sambal Oelek) as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until the chicken is cooked through. Add the cooked celery. Cook, stirring occasionally, 1 to 2 minutes, or until the sauce has thickened. Remove from heat.
- Add the cooked squash to the pot of cooked rice; stir to combine and season with salt and pepper to taste. Transfer to a serving dish. Season the orange chicken with salt and pepper to taste. Transfer to the serving dish of finished rice. Garnish with the green top of the scallion. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Cuisine: Asian-Fusion