MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Orange Chicken Thighs w/Cauliflower Rice
Categories: Poultry, Citrus, Vegetables, Rice, Herbs
Yield: 4 Servings

2 tb Sesame oil (not toasted)
4 lg Bone-in chicken thighs;
- skinned
1 tb Soy sauce
1 ts Fine shredded orange peel
1 tb Orange juice
1 tb Rice vinegar
1 tb Packed brown sugar
1/4 ts Crushed red pepper
1 ts Cornstarch
4 c Coarse chopped cauliflower
- florets
1/2 ts Kosher salt
1/8 ts Ground black pepper
Snipped fresh cilantro
- (opt)

Set oven @ 375ºF/190ºC.

Coat a 2 quart square baking dish with nonstick cooking
spray. In a very large nonstick skillet heat 1 tablespoon
of the sesame oil over medium-high heat. Add chicken to
hot oil; cook about 10 minutes, turning to brown evenly.
Transfer chicken to prepared dish, arranging in a single
layer. Drain and discard drippings from the skillet.

In a small bowl whisk together soy sauce, orange peel,
orange juice, vinegar, brown sugar, crushed red pepper, 2
tablespoons cold water, and the cornstarch; add to the
skillet. Cook and stir until thickened and bubbly; pour
sauce over chicken thighs in dish.

Bake, uncovered, about 30 minutes or until chicken is
done.

Meanwhile, place cauliflower in a large food processor.
Cover and pulse several times until cauliflower is evenly
chopped into rice-size pieces.

Wipe out the skillet. Heat the remaining 1 tablespoon oil
in the skillet over medium-high heat; add the
cauliflower, salt, and pepper. Cook the cauliflower for 8
to 10 minutes or until you begin to see caramelized
flecks throughout, stirring occasionally. If desired,
sprinkle cauliflower with cilantro and additional orange
peel. Serve with chicken thighs.

MAKES: 4 servings

SERVING SIZE: 1 chicken thigh with 1/3 cup cauliflower
rice each

MAKES: 4 chicken thighs plus 1 1/3 cups caulifllower rice

Better Homes & Gardens | May 2015

MM Format by Dave Drum - 25 May 2015

Uncle Dirty Dave's Archives

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... "Against logic there is no armour like ignorance." -- Lawrence J. Peter
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