This one skillet spiced orange ginger chicken and rice has incredible flavors from warm, winter spices, fresh orange juice, and freshly grated turmeric + ginger. The ultimate easy dinner that’s filled with health-boosting ingredients to nourish your body during the colder months
It’s citrus season!! Meaning oranges, lemons, limes, and clementines are in their peak right now. Of course, I’m always one to jump for seasonal produce, which is how this delicious spiced orange ginger chicken and rice was created.
The spice blend contains Ceylon cinnamon, freshly grated nutmeg, allspice, and cloves. Paired with fresh orange juice and zest + fresh ginger and turmeric, this is one heck of a nourishing dinner! Drizzle it with a delicious orange-y, slighty sweet and nutty tahini sauce for the perfect winter meal.
Full recipe is below! You cook everything in the same skillet making for easy cleanup. If you love citrus and ginger, you’re gonna love this one!
Tahini sauce (double it if you love tahini like me):
1/4 cup runny tahini, I use Soom
2 tbsp freshly squeezed orange juice
1 tsp orange zest
1 tsp grated ginger
1 tsp honey
1/8 tsp cinnamon
1/4 tsp salt + more to taste
water to thin
For the skillet:
1-1.5lbs chicken thighs, boneless and skinless
1 tbsp olive oil
salt, to taste
1 cup white basmati or Jasmine rice, rinsed and drained
3/4 cup freshly squeezed orange juice
1 tbsp freshly grated ginger
1 tbsp freshly grated turmeric (optional, I love the health benefits and color!)
Zest of 1 orange
1 tsp honey
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp allspice
1/4 tsp cloves
1/2 tsp salt, more to taste
1/4 tsp freshly ground black pepper + more to taste
To garnish:
parsley and/or mint
chopped pistachios or almonds
tahini sauce
orange zest
Preheat oven to 425F.
Start by combining all of your spices for the skillet (cinnamon, nutmeg, allspice, cloves, salt + pep) in a small bowl. Sprinkle 1/2 the spice mixture onto the chicken along with some olive oil and massage chicken to coat with spices.
Heat 1 tbsp olive oil over medium-high heat in an oven-safe deep skillet or small braiser. Once oil is shimmering, add chicken into the pan, leaving a bit of room between each thigh to brown (will probably need to do this in batches).
Allow chicken to brown on both sides, about 3-4 minutes per side, depending on the heat of your pan.
Remove chicken from skillet and set aside.
Reduce heat to low. In the same pan, add in ginger, rice, and spices, and saute until rice is coated with spices and fragrant. Add in orange juice along with 1 cup of water. Add in orange zest and honey, then stir to combine. Nestle chicken thighs on top of the rice, then bring mixture to a gentle boil. Cover with a lid, then transfer to the oven and bake for 25-30 minutes, or until the rice is cooked through.
While it’s cooking in the oven, make your tahini sauce: mix 1/4 cup tahini, 2 tbsp orange juice, 1 tsp grated ginger, 1 tsp grated orange zest, pinch salt, 1/4 tsp cinnamon and a pinch freshly grated nutmeg in a bowl. Add water to thin to desired consistency- I’d start with 1 tbsp. Set aside.
To plate: add rice and 1-2 chicken thighs to a plate. Drizzle generously with tahini sauce, then top with mint and parsley, freshly grated orange zest, and a handful of crushed or slivered pistachios/almonds. I also served with a side of roasted carrots and it was a lovely accompaniment. Serve warm and enjoy!!!
I hope you love this recipe! Check out my Instagram @abigailsapron to see the BTS of me making this dish :)
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With love,
Abigail