 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
Ingredients:
1/2 cup pineapple-orange marmalade |
1 tablespoon orange-honey mustard |
1 tablespoon low-sodium soy sauce |
1/2 teaspoon salt |
1/2 teaspoon minced garlic |
8 small chicken thighs (about 1 1/2 pounds), skinned |
vegetable cooking spray |
2 cups cooked long-grain rice (cooked without salt or fat) |
1 teaspoon grated orange rind |
kiwifruit slices (optional) |
orange slices (optional) |
Directions:
1. Combine first 5 ingredients in a small saucepan. Cook over low heat until marmalade melts; remove from heat, and set aside.
2. Place chicken in a 13- x 9- x 2-inch baking dish coated with cooking spray. Bake, uncovered, at 450° for 10 minutes. Pour marmalade mixture over chicken; cover and bake at 350° for 30 to 35 minutes or until chicken is done.
3. Combine rice and orange rind. Spoon 1/2 cup rice mixture onto each serving plate. Place 2 chicken thighs over rice on each plate; spoon marmalade mixture in baking dish evenly over chicken. If desired, garnish with kiwifruit slices and orange slices.
|
|