Chicken A l'Orange

Chicken and rice with vegetables is such a classic meal. But lets be honest, it can be kinda boring. This was such a simple way to make that classic more fun and special. I try to keep things interesting, yet I somehow still always get the same response from my sweet, oblivious boyfriend, Stephen, "Um, yeah, that's nice."


Chicken A l'Orange
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adapted from Melissa d'Arabian

4 skin-on bone-in chicken breasts
Salt and pepper
Fresh thyme
Zest of orange
1/2 c. fresh orange juice
1/4 c. agave nectar
1/4 c. chicken broth

Pull the skin back from the chicken without ripping it or taking it off. Season the chicken breast with salt, pepper and thyme both under the skin and on top of the skin. In small pot, bring orange zest, juice, agave nectar and chicken broth to boil. Let reduce for 5 minutes, until thickened. Preheat a large skillet over medium high heat. Sear the chicken breast, skin side down. Sear for 7-8 minutes or until skin is crispy. Put chicken on baking sheet, skin side up and pour orange glaze over top. Cook in a 400 degree oven for 45 minutes, or until chicken is cooked through. Re glaze the chicken with orange glaze every 15 minutes.


Roasted Pearl Onions
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adapted from Cooking Light

2 lbs. pearl onions
1 lb. snow peas
2 T fresh rosemary, roughly chopped
1/2 c. red wine
1/2 c. soy sauce
1/2 c. balsamic vinegar
1 T. olive oil
2 T. agave nectar

Halve onions and remove peel. stir together rosemary, wine, soy sauce, balsamic, oil and agave nectar. Toss half of wine mixture with onions and other half with snow peas. Roast onions in 450 degree oven for for 25 minutes, after 15 minutes, add snow peas with onions and finish roasting.


Brown Rice with Almonds
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2 c. instant brown rice
2 c. chicken broth
1/2 c. sliced almonds

Cook rice according to box directions, using broth instead of water. Once cooked, toss with sliced almonds.