A dinner that feels fancy, fresh, and is absolutely delicious. The combination of flavors creates the perfect bite every time!! Perfect for a lighter meal that still celebrates the abundance of winter produce.
This is a new recipe of mine: it starts with a wild rice pilaf with some simple aromatics and spices. Use brown rice if you prefer (adjust cooking time as needed - wild rice takes a bit longer to cook!)
Then, we make a caramelized orange chicken by first searing our chicken, then pouring in a fresh orange sauce into the same pan that gets cooked down until thickened and caramelized. Arrowroot/tapioca starch allows the sauce to thicken up really nicely!
The pistachio-olive topping is actually inspired by a recipe for marinated olives I made last year for my Greek dinner party. You simply combine a few ingredients like toasted pistachios, olives, fresh herbs, orange zest, dates, and capers for a perfectly balanced flavor combination that pairs beautifully with the chicken. Each bite is an explosion of flavor!!
I love how the salty/brininess of the olives + capers here balance out the sweet notes of the orange and the dates in the topping. Toasted pistachios give a nutty, earthy flavor to round everything out- and fresh herbs are always a must!!! I used a mix of parsley, mint, and rosemary- the rosemary gives the flavor profile a really nice depth.
I hope you guys love this one! It’s so refreshing and wonderful, if you like olives you’ve gotta try this one. Enjoy!!!
Wild rice pilaf:
1 tbsp olive oil
1 small yellow onion, finely chopped
4 cloves garlic, minced or grated
1 cup wild rice, rinsed and drained (can sub brown rice or quinoa, adjust cooking time as necessary)
1 ¾ cup chicken or vegetable broth
1 tsp cumin
1/2 tsp oregano
1/2 tsp salt + more to taste
Pinch red pepper flakes
Freshly cracked black pepper
1/4 cup fresh chopped parsley
Handful mint leaves, chopped
Juice of 1/2 lemon, or more to taste
Start by rinsing your rice well in a sieve. Heat olive oil in a medium pot over medium heat.
Add chopped yellow onion to the pot, cooking and stirring occasionally until onion is beginning to brown. Do not allow to burn.
Add garlic and rice to the pot, and sauté until garlic is fragrant. Add cumin, oregano, red pepper flakes, salt, and pepper, and stir + sauté for another 30 seconds.
Add broth to pot. Bring mixture to a boil, then immediately cover with a tight-fitting lid and reduce heat to low. Cook rice for 45 minutes, undisturbed.
After 45 minutes, turn the burner off. Keep pot covered with the lid and allow to steam for an additional 10 minutes. Fluff rice with a fork.
Stir in your parsley, mint, and lemon juice right before serving. Taste and add extra lemon juice if you want the flavor to be brighter. Fluff again with a fork immediately before serving.
Caramelized orange chicken:
1.5 lbs boneless skinless chicken thighs, brought to room temperature and pat dry
1 overflowing cup freshly squeezed orange juice
Zest from one large orange
2 tbsp caper brine
1 tbsp red wine vinegar
1-2 tbsp honey, to taste
1/2 tsp oregano
1/4-1/2 tsp red pepper flakes, or to taste
2 cloves garlic, minced or grated
2 tbsp arrowroot starch (can sub cornstarch in a pinch)
Sea salt, to taste
Freshly cracked black pepper
Combine orange juice, zest, caper brine, vinegar, honey, oregano, red pepper flakes, garlic, arrowroot starch, a pinch of salt, and pepper in a jar. Taste, add salt, honey, and/or pepper flakes as needed.
Heat a skillet over medium-high heat. Sprinkle dry chicken thighs with salt all over, and sear them on both sides, 3-4 minutes per side, until browned and the exterior is slightly crisp.
Remove chicken thighs from pan, reduce heat to medium, and pour in orange sauce. Scrape up any browned bits from the pan. Cook down the sauce for a few minutes, until thickened. The longer you cook down the sauce, the thicker it will be.
Add chicken back to pan, and allow chicken to finish cooking in the sauce, flipping chicken occasionally, to coat the thighs. Taste sauce again and adjust if needed- the flavors will have deepened significantly. Keep warm over low heat until ready to serve.
Herby Pistachio-Olive topping:
1 heaping cup mixed olives, I used kalamata and green Castelvetrano
1/2 cup pistachios, toasted and chopped
1/3 cup dates, finely chopped (optional but recommended)
2 tbsp capers, very finely chopped
2 tbsp caper brine
2 cloves garlic, grated
1 tsp orange zest
Lemon juice, to taste
Olive oil, if needed
1 small bunch flat leaf parsley, chopped
2 tbsp freshly chopped mint, or more to taste
1 tbsp chopped fresh rosemary
Flaky salt + pepper to taste
Combine all ingredients in a large bowl and toss with a spoon to combine. Taste, add extra flaky salt, pepper, or orange zest if needed. Drizzle in a bit of olive oil to meld everything together.
To serve: add a serving of wild rice pilaf to 3-4 plates. Top with chicken thighs and spoon over a couple spoonfuls of the orange pan sauce. Finish with a generous amount of the pistachio-olive topping, and extra orange zest if desired. I think some feta crumbled over top, or drizzled tahini, would add a wonderful creamy contrast to the dish as well!
I can’t wait for you to try this one! It’s such a unique and tasty combination of well-balanced flavors that I’m currently obsessed with. If you give it a try, make sure to tag me on Instagram @abigailsapron; I’d love to see your creations <3
Have a wonderful day and I’ll see you tomorrow for another delicious recipe I’ve been so excited to share!
With love,
Abigail