Dishing: Orange Ginger Chicken with Coconut Rice

Orange Ginger Chicken with Coconut Rice

rice, chicken, coconut

For the Sauce

Juice of 2 oranges
1/3 cup rice wine vinegar
¼ cup soy sauce
3 tbsp honey
2 tbsp sesame oil
1 tsp (or more) minced ginger
½ tsp minced garlic

 

 

 

For the Chicken

6-8 chicken thighs (with bone and skin)

Bring all sauce ingredients to a light boil, remove from heat, and allow to cool slightly.  Place chicken thighs in a baking dish. Pour the sauce over the chicken and place in a preheated 425° oven, uncovered, for approximately 1 hour.  Serve over coconut rice with chopped scallions.

 

Options for Serving

Coconut rice: In a large, nonstick pan cover 2 cups of basmati rice with water and agitate the rice with your hands to release the starch. Pour out the milky water, add clean water and repeat the agitation process until the water is clear. Drain the rice and put it into a large pot. Add 1 (14 oz) can of coconut milk, 2 cups of water and a dash of salt.  Stir the ingredients in the pot and bring to a boil on high heat. Once boiling, reduce the heat to low, cover and simmer about 25 minutes until the liquid is absorbed and the rice is tender.

Chopped scallions