Orange Glazed Chicken with Apricot Pilaf

NOTES : Great for a dinner party, (but decidedly neither low calorie nor low carb) this dish is inexpensive, and makes a lovely presentation. Bursting with bright notes of apricot, citrus and mint, the shallots, garlic and soy add savory depth, and the pistachios and green onions add crunch. If you don’t have access to two ovens, consider preparing the rice on the stovetop or in an instant pot.

Serving Size : 4

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 chicken thigh — with bone and skin
1 medium lemon — juiced
1/4 cup olive oil
1/4 teaspoon granulated onion
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon dried lemon zest
1/4 teaspoon dried orange zest

                    FOR THE CHICKEN

2 medium shallots — thinly sliced
1 clove garlic — thinly sliced
3 small orange — mandarins are nice. 1 juiced, 2 sliced
2 tablespoons olive oil
1/2 teaspoon soy sauce (or more to taste)
1/4 cup sliced green onions

                    FOR THE RICE

1 tablespoon olive oil
1 1/2 cups rice
3 cups chicken broth — simmering
1/2 teaspoon dried mint flakes
2 tablespoons pistachio nuts, dry-roasted


Earlier in the day, in a ziplock bag, combine the lemon juice, olive oil, granulated onion, garlic powder, salt, pepper, lemon zest and orange zest.

Pat the chicken thighs dry and add to the marinade. Press out any additional air, seal the bag and briefly massage the chicken to cover with the marinade. Refrigerate for several hours, turning every hour or so.


On the stove top, heat the 2 tablespoons of olive oil in a heavy, oven proof, lidded casserole. Drain the chicken well, discarding the marinade.

Saute the chicken in the hot oil until the skin is crisped and lightly browned. Remove the chicken to a plate. Preheat the oven to 300.

While the chicken is browning, thinly slice two of the mandarin oranges and juice the third.

Using the same oil, saute the shallots and the garlic. Take care not to overly brown the garlic. Stir in the orange juice and 1/2 teaspoon soy sauce.

Return the chicken to the casserole, nesting it among the shallots and garlic. Top with the sliced mandarins.

Cover and bake at 325 for one hour. Taste the sauce and adjust the seasoning. Garnish with the green onions and serve with the rice.

FOR THE RICE (oven method)

Saute the rice in the olive oil. Place in an oven proof dish, and add the water/broth, apricots, and dried mint. Add salt to taste.

Cover tightly and bake at 350 for one hour. Fluff and top with the pistachios.

NOTE: If you prefer to cook the rice in an instant pot, reduce the broth/water to 1 3/4 cups, and do not reconstitute the apricots. Use the rice setting and allow steam to naturally release.

Menu Suggestion: For a complete dinner, serve with asparagus soup, and finish with an orange chocolate olive oil cake.

“Marinated chicken thighs sautéed in an orange shallot sauce, and served with minted apricot jasmine rice”
“Middle Eastern”
Start to Finish Time: 3 hours 45 minutes including at least two hours to marinate
(active time): 45 minutes

Nutrition Per Serving: 804 Calories; 58g Fat (64.6% calories from fat); 37g Protein; 35g Carbohydrate; 4g Dietary Fiber; 193mg Cholesterol; 1015mg Sodium; 12g Total Sugars; trace Vitamin D; 82mg Calcium; 2mg Iron; 724mg Potassium; 369mg Phosphorus. Exchanges: 16 Grain(Starch).

This entry was posted by Glyn Ruppe-Melnyk.

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