Connect the Dots Ginger | Becky Allen: What's Cookin' Good Lookin'?

Saturday, November 8, 2014

What's Cookin' Good Lookin'?

I found this online today and let me tell you! This is going to be going on up in our house tomorrow night! Yep! Not sure if I can find blood oranges but can't go wrong with navel oranges, right!

  • 1 bulb garlic, end cut to expose the cloves
  • EVOO – Extra Virgin Olive Oil, for drizzling
  • 1 cup wild-and-brown rice blend, such as Whole Foods brand, or make your own blend from bulk bins at market (1 part wild rice to 4 parts brown rice)
  • 2 1/4 to 2 1/2 cups chicken stock 
  • 3 tablespoons fresh rosemary, 3 stems, finely chopped 
  • 1/4 cup toasted pine nuts
  • 3 tablespoons olive oil, divided
  • 1 1/2 pounds boneless, skinless chicken
  • 1/2 teaspoon crushed red pepper* 
  • Salt and pepper* 
  • 1 small red onion, cut into 6 slices
  • 3 4- to 6-inch skewers, soaked in water 
  • 2 lemons, halved 
  • 1 blood orange or navel orange, halved 
  • Baby kale or arugula, a few handfuls to garnish 
    Preheat oven to 400°F. Place garlic bulb on a piece of foil, drizzle with
    EVOO and wrap tightly. Roast 40 minutes or so until cloves are soft and
    light golden in color. Cool to handle then squish cloves from skins into a
    bowl and mash into a paste.
    Place 1 cup rice blend and 2 1/4 cups stock in a pot with 1 tablespoon
    olive oil. Whisk in garlic paste and add rosemary, salt and pepper.
    Bring to boil then reduce heat to simmer. Simmer 30 minutes,
    stirring occasionally, turn off heat and let stand 10-15 minutes. Fluff
    with fork and add the pine nuts. If rice gets a little dry before it’s fully
    cooked, add another 1/4 cup stock.
    Heat a grill pan over medium-high heat or prepare an outdoor grill. 
    Slice the chicken breast thinly, working across the breast, into large
    medallions. Lightly pound to make the medallions thinner. Dress
    with about 2 tablespoons olive oil. Season with red pepper and liberally
    with salt and black pepper or use your favorite seasoning blend. Secure
    the onion slices on the bamboo skewers. 
    Grill the chicken about 2 minutes on each side and remove medallions
    to platter.  Grill onions until marked and tender, 7-8 minutes. Grill
    cut citrus until charred and well-marked, about 4 minutes. Douse the
    chicken with grilled citrus juices and let stand for about 15 minutes
    and up to 1 hour.
    Serve a bed of rice in shallow bowl and top with grilled onion rings
    and chicken medallions. Top with a few leaves of arugula or baby kale.      
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