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Grilled Blackened Chicken with Orange, Cranberry, and Kale Rice
2018-06-20
https://www.metro.ca/userfiles/image/recipes/poulet-noirci-grille-riz-orange-canneberges-chou-frise-10851.jpg
PT45M
PT25M
PT1H10M
Thinly slice the green onion.Remove and discard kale stems and roughly chop the leaves.Heat 1/3 of the olive oil in a pot over medium-high heat and add white part of the green onion, salt and pepper and cook for 1-2 minutes.Add salted water for rice and rice and bring to a boil over high heat.Reduce the heat to low, cover and cook for 15 minutes or until all water has been absorbed.Slice a little off the top and bottom of the orange.Using a knife, cut away the skin and pith of the fruit from top to bottom following the curve of the fruit.Working over a bowl to catch juices, cut wedges out from the membranes.Heat 1/3 of the olive oil in a pan over medium-high heat.Add kale, salt and pepper to taste and cook, stirring for 2-3 minutes then reserve in a bowl.Pat chicken dry, season with salt, pepper and the spice mix.In remaining oil, grill the seasoned chicken for 4-6 minutes per side over medium-high heat.In a bowl, mix the reserved orange juice and water.Baste the chicken with the mixture for 2-3 minutes.Incorporate kale, orange segments, cranberries, and salt and pepper to taste to the rice.Serve rice in plates, top with sliced glazed chicken.Spoon any glaze remaining over top, garnish with the green part of the green onion and serve with sour cream.Source: Missfresh.com
2
5
1
5
5
2 Tbsp. (30 mL) dried cranberries
4 kale
85 ml sour cream
1 tsp. (5 mL) cumin
1 Tbsp. (15 mL) water
1 1/2 cup (375 mL) water for rice
3 Tbsp. (45 mL) olive oil
1 green onions
1 orange
2 tsp. (10 mL) paprika
2 chicken breast
1 tsp. (5 mL) garlic powder
1 tsp. (5 mL) onion powder
1/2 tsp. (2 1/2 mL) chili powder
3/4 cup (180 mL) basmati rice
Grilled Blackened Chicken with Orange, Cranberry, and Kale Rice
2
servings
0:45
Preparation
0:25
COOKING
1:10
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)dried cranberries
-
4
kale
-
85 ml
sour cream
-
1 tsp.
(5 mL)cumin
-
1 Tbsp.
(15 mL)water
-
1 1/2 cup
(375 mL)water for rice
-
3 Tbsp.
(45 mL)olive oil
-
1
green onions
-
1
orange
-
2 tsp.
(10 mL)paprika
-
2
chicken breast
-
1 tsp.
(5 mL)garlic powder
-
1 tsp.
(5 mL)onion powder
-
1/2 tsp.
(2 1/2 mL)chili powder
-
3/4 cup
(180 mL)basmati rice
Preparation
Thinly slice the green onion.
Remove and discard kale stems and roughly chop the leaves.
Heat 1/3 of the olive oil in a pot over medium-high heat and add white part of the green onion, salt and pepper and cook for 1-2 minutes.
Add salted water for rice and rice and bring to a boil over high heat.
Reduce the heat to low, cover and cook for 15 minutes or until all water has been absorbed.
Slice a little off the top and bottom of the orange.
Using a knife, cut away the skin and pith of the fruit from top to bottom following the curve of the fruit.
Working over a bowl to catch juices, cut wedges out from the membranes.
Heat 1/3 of the olive oil in a pan over medium-high heat.
Add kale, salt and pepper to taste and cook, stirring for 2-3 minutes then reserve in a bowl.
Pat chicken dry, season with salt, pepper and the spice mix.
In remaining oil, grill the seasoned chicken for 4-6 minutes per side over medium-high heat.
In a bowl, mix the reserved orange juice and water.
Baste the chicken with the mixture for 2-3 minutes.
Incorporate kale, orange segments, cranberries, and salt and pepper to taste to the rice.
Serve rice in plates, top with sliced glazed chicken.
Spoon any glaze remaining over top, garnish with the green part of the green onion and serve with sour cream.
Source: Missfresh.com
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
