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Spicy Orange Baked Chicken Drumsticks and Vegetable and Rice Pilaf

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Spicy Orange Baked Chicken Drumsticks and Vegetable and Rice Pilaf

Spicy Orange Baked Chicken Drumsticks and Vegetable and Rice Pilaf
Photography by Matthew Kimura

This recipe makes 4 servings

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This will probably become a family favourite, since it also works well cold in the lunch box. Send it to school along with carrot and celery sticks and some crackers or a granola bar. Serve alongside Vegetable and Rice Pilaf (recipe link below).

Ingredients

  • 1 tbsp grated orange rind
  • 1/2 cup orange juice
  • 1/3 cup liquid honey
  • 1/2 tsp hot pepper flakes
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 8 (2lb/1kg total) chicken drumsticks, skin removed
  • Vegetable and Rice Pilaf:
  • 1 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 cup chopped  carrots
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup long grain rice
  • 2 cups chicken stock
  • 1 sweet red pepper, chopped
  • 3/4 cup frozen corn kernels
  • 2 green onions, thinly sliced

Preparation

In large bowl, combine orange rind, juice, honey, hot pepper flakes, salt and pepper; add chicken, turning to coat.

Place chicken in single layer in shallow casserole dish; pour marinade over top. Bake in 425°F (220°C) oven, basting twice, until chicken is glossy and golden and juices run clear when pierced, about 30 minutes.

Vegetable and Rice Pilaf:

In heavy saucepan, heat oil over medium heat; fry garlic, carrots, salt and pepper, stirring occasionally, until softened, about 3 minutes. Add rice; cook, stirring, for 1 minute.

Stir in stock and red pepper; bring to boil. Reduce heat to low; cover and simmer for 15 minutes.

Using fork, stir in corn and green onions; cover and cook until rice is tender and liquid is absorbed, about 10 minutes.

Additional information : Serve with: Vegetable and Rice Pilaf

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