Good Morning May!
Are you hungry for what’s in store?! You better be, because this week’s recipe is grilled chicken with fresh oranges, walnuts, rice and ginger carrots! Literally a mouthful! (So good!) It’s such a great protein packed meal with a refreshing twist of citrus, that you’ll definitely want to make it again.
Ingredients you will need for this delicious recipe:
5 Chicken Breasts – thin sliced
1/2-1 Cup of Walnuts (depends on how nutty you’re feeling)
2 Cups of Basmati Rice – Dry
5 Oranges – Peeled, sliced and diced
5lb bag of Carrots – Sliced and quartered (make sure to remove the ends)
1 tsp. Garlic – Minced
6-7 tsp. of Olive Oil
2-3 tsp. of Red wine vinegar
Salt – to taste
1 Lemon – juiced
1 tsp. of Ginger
1 tsp. of Ground Cinnamon
1/2 tsp. Nutmeg
Black Pepper – to taste
1 Bay leaf
I’d like to start off by saying that this recipe is a culmination of a chicken and orange dish I found online, ginger carrots that my friend made once when I was at her house, and then rice my aunt taught me how to cook. It’s a trifecta of deliciousness! Get ready taste buds, because here we come! (Get your mind out of the gutter!)
Let us begin our cooking! First, let’s start off with making the rice, as that will take the longest. Follow the directions on the box of rice with regards to the rice to water ratio. Put 1 bay leaf in the water to add flavor and add a little salt.
Once the water starts boiling, add your rice and let cook for 25-30 minutes (may need to be a bit longer), occasionally stirring. (Set a timer for the 30 minutes to keep track of the rice.)
Now, while the rice is cooking, let’s focus on the carrots. Take a sauté pan, add 3 tsp. of olive oil on medium-to-low heat, add the carrots, ginger, nutmeg, garlic and cinnamon and sauté for about 10 minutes. Mix together with tongs. Put on low heat and let simmer for an additional 5-10 minutes.
While the carrots and rice are cooking, now is the time to prep our grill for the chicken. If you are using an outdoor gas grill, turn it on medium-to-high and let the heat warm up the grill. Clean the grate the best you can with a grill brush, then use a piece of paper towel, dab in oil, and use that to apply the oil to the grate so that the chicken doesn’t adhere to the grate. (Unless you’re into that sort of thing.)
Place the chicken on the grill, add the salt, pepper and lemon juice and let cook for 4 minutes on one side. Then flip, repeat the seasoning process, and let cook for another 4 minutes until cooked thoroughly.
Once cooked through, cut the chicken into bite sized cubes and add to a mixing bowl. Next, add the oranges, walnuts, salt, pepper, remainder of the olive oil and red wine vinegar. Mix together and put to the side.
Next, let’s circle back to the carrots. By now they should be al dente. You can cut into one and taste it and it should be a little firm. Place into a bowl and let’s move along to the rice! (Sometimes I feel like cooking is a juggling act! I do enjoy a challenge!)
By now, the rice should be thoroughly cooked. Having absorbed all of the water, turn off the heat on the stove, take out the bay leave (because no one likes that surprise in their mouth), and get a colander.
Put the colander into the sink, pour the rice into the colander and then rinse with water. It will get rid of the starchy taste that rice sometimes has and leave the rice fluffy. (Tip from my aunt!)
Once you drain the rice, put into a large serving platter, or a separate bowl, if you so choose.
Pour the chicken and rice mixture over the rice and you’re ready to have a summer dinner party!
I hope you guys enjoyed this recipe! I’m always open to feedback, so please feel free to leave comments below, or on my Instagram, @starknakedcooking.
It has been a pleasure sharing this recipe with you. Until next week!