Orange glazed chicken with Shredded Brussels Sprouts and Autumn Brown Rice.
First of all please allow me to apologize for the picture quality. My camera was dead when I went to take a picture, and we were far to hungry to wait for the battery to charge, so I used my iPhone. It’s not terrible, but it is not great either. Now… to the food!!! I originally wanted to try this dish with duck breast but it seems that, even at Whole Foods I can't find any duck breasts. I did find a rather large whole duck, but I didn't get it because it would obviously be too much! So I went for chicken breast. Since I was looking to have that fatty flavor that duck naturally gives out I chose to get the chicken breast (3 breasts) with skin on. I couldn’t find skin on without bones, so I had to debone the breasts at home. It’s really easy to do. You just guide your knife along the rib cage and you’re all set.
First preheat your oven to 375 and get started on your rice. I chose brown rice, but any rice you prefer will be fine for this dish. I followed the directions on the bag, but replaced the water with chicken stock. I also added a few dashes of cinnamon, and about a teaspoon of orange zest. It takes about 40 mins so you want to start with the rice first.
Next I stated shredding bunch of Brussels sprouts (that’s how they sell them. In “bunches”). After I cleaned them up I began to shred them with the mandolin but it was hard due to the size and shape of them so I took the long road and did it with my knife.
Start by laying the sprout on it’s side and start slicing from the top end working towards the stem end. They should look like tiny little ribbons when you are done. Once they were all sliced up I took about 2 tablespoons of Romano cheese and cut it up into tiny cubes. Then I added about 2 tablespoons of walnuts and chopped them into fine pieces and added a tablespoon of lemon zest. I put them all aside and started on the chicken.
Once the breasts were deboned I very liberally salted them on each side and placed them skin side down in a screaming hot pan that had a few turns of olive oil in it. You want it really hot to sear the chicken and get the skin all nice and crispy. While that was happening I made the glaze.
It was the juice and zest of one orange. I mixed that with 2 big spoon fulls of orange marmalade, a tablespoon of fresh thyme, and salt and pepper to taste. It’s all up to you how you want to season this. If you want you can use other herbs, or even spice it up with some hot pepper. Making that gave the chicken just enough time to cook about half way and the skin to get crispy. You want the skin to be really crisp because the glaze will soften it back up a bit, and you don’t want the skin too soft because.. well that’s gross…
Turn the chicken over and spoon enough of the glaze on the chicken so the whole top is covered. It should be thick enough that most will stay on top of the chicken. Then stick it in the oven for about 15- 20 mins. Or until done.
Once the chicken is finished take it out of the oven and put is aside to rest. Check your rice because that should be done, or just about, and then start the Brussels sprouts.
In a medium sauté pan heat some olive oil to medium and toss in the shredded sprouts. Add a good pinch of salt and some fresh pepper. I also added a couple splashed of chicken stock for a nice background flavor. Toss them around for about 10 minutes or until they are nice and tender. Turn off the heat, add the cheese, nuts and lemon zest, toss it around a little more and you are ready to eat!!!
I hope you love this. It was really, really yummy and perfect for this time of year. Also, aside from the skin on the chicken this is a really healthy dinner!
PLEASE try this one and let me know what you think. You won’t be disappointed!