Citrus Herb Chicken with Tangerine Rice Pilaf
Chicken thighs in a bright citrus herb marinade, baked to perfection, and served with a colorful pilaf - easy to prepare and enjoy.
Keywords
- citrus herb
- chicken
- tangerine rice
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Kitchen shears
- Zip-top bag
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Baking dish
- Oven
- Saucepan
- Stove
- Skillet
- Spoon
- Refrigerator
Ingredients
- 2 ½ pounds Chicken, Thighs, Bone-in
- ¼ cups juice Lemon
- ½ cups juice Tangerine
- ¼ cups White Cooking Wine
- 2 teaspoons mince Garlic, Cloves
- 1 teaspoon chop Rosemary, Fresh
- ¼ teaspoons Thyme, Dried
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- 2 ¼ cups Chicken Broth/Stock
- 1 cup Brown Rice, Short-Grain
- 1 teaspoon zest Tangerine
- ⅛ teaspoons Cinnamon
- ⅓ cups Almonds, Slivered
- ⅓ cups Raisins, Golden
- ½ cups slice Green Onion (Scallion)
- 2 individual Tangerine
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