Asian Orange Chicken Thighs With Cauliflower Rice

Ingredienser

Nonstick cooking spray

2 Tablespoons sesame oil (not toasted)

4 large bone-in chicken thighs (about 2 1/4 pounds total), skin removed

1 Tablespoon reduced-sodium soy sauce

1 Teaspoon finely shredded orange peel

1 Tablespoon freshly squeezed orange juice

1 Tablespoon rice vinegar

1 Tablespoon brown sugar

¼ Teaspoon crushed red pepper

2 Tablespoons cold water

1 Teaspoon cornstarch

4 Cups coarsely chopped cauliflower florets

½ Teaspoon kosher salt

1/8 Teaspoon ground black pepper

Snipped fresh cilantro (optional)

Finely shredded orange peel (optional)

Instruktioner

Preheat the oven to 375 degrees F. Coat a 2-quart square baking dish with cooking

spray. In a very large nonstick skillet heat 1 tablespoon of the sesame oil over mediumhigh heat. Add the chicken to the hot oil; cook about 10 minutes, turning to brown

evenly. Transfer the chicken to the prepared dish, arranging in a single layer. Drain and

discard the drippings from the skillet.

In a small bowl whisk together the soy sauce, orange peel, orange juice, vinegar, brown

sugar, crushed red pepper, cold water, and cornstarch; add to the skillet. Cook and stir

until thickened and bubbly; pour the sauce over the chicken thighs in the dish.

Bake,* in foil lined pan* (hard to clean after!!) uncovered, about 30 minutes or until

chicken is done (175 degrees F).

Meanwhile, place the cauliflower in a large food processor. Cover and pulse several

times until the cauliflower is evenly chopped into rice-size pieces.

Wipe out the skillet and add the remaining 1 tablespoon oil. Heat the oil over mediumhigh heat; add the cauliflower, salt, and pepper. Cook the cauliflower, stirring

occasionally for 8 to 10 minutes, until you begin to see caramelized flecks throughout. If

desired, sprinkle cauliflower with cilantro and orange peel and serve with chicken thighs.