ORANGE ROSEMARY CHICKEN & RICE
By Director – Josh Ball · · 3 min read
ORANGE ROSEMARY CHICKEN & RICE
Ingredients
- 1 ½ cups medium grain rice
- 1 cup salt reduce chicken stock
- 100 ml thickened cream
- 3 sprigs rosemary
- 3-4 chicken thigh fillets
- 2 oranges, 1 juice and 1 sliced
- 1 tbsp honey
- ¾ tbsp olive oil
- 2 garlic cloves, minced
Instructions
- Preheat the oven to 200°/180°C fan-forced.
- In a large baking dish, add the rice, chicken stock, thickened cream and 1 sprig of rosemary. Stir to combine.
- Lay the chicken thigh fillets on top of the rice and season to your preference.
- In a separate bowl, combine the orange juice, honey, olive oil, garlic and ½ a sprig of rosemary. Brush this marinade over the chicken pieces and pour any remaining into the dish
- Evenly top the chicken with the orange slices and add the remaining rosemary to the dish.
- Bake for ~30 minutes until chicken is cooked through and slightly browned.
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