“Choose Your Own Adventure” Orange Chicken Pilaf
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A Big in Flavor, One Pot Meal of Chicken and Rice with Sweet-Tart Citrus
My “Choose Your Own Adventure” Orange Chicken Pilaf is a lot of fun to make. The Moroccan-inspired, one-pot meal can literally be made with any protein: chicken, lamb, pork, shrimp…and tofu, too. The suit-your-fancy approach to this dish makes planning and cooking the recipe a new adventure in the kitchen every time.
When I was a kid, rice pilaf was pretty common for a weeknight supper. It’s time to give Rice Pilaf a refresh…and I could think of no better way than by using my favorite piece of produce - the California Navel Orange.
In the last year, staying healthy and boosting our immune systems have been at the forefront of our minds. From my experience, the best way to do that is through our food. California Navel oranges are my quick, grab-and-go for a burst of Vitamin C, but I love cooking with them even more because there are so many ways to use them beyond just the juice.
This orange pilaf uses California Navel oranges several ways: the bright, vibrant juice in the marinade and dressing; the zest while cooking the rice to balance the flavors of the fragrant spices; and juicy, fresh segments to finish and brighten the dish. When combined with the sweet, chewy dates, slightly toothy pistachios, and bold, colorful turmeric, paprika, cinnamon and ginger, this new Orange Pilaf definitely makes it back into regular dinner rotation.
SHOPPING & STORAGE TIPS: Choose oranges that feel heavy when you pick them up – the heavier the oranges, the juicer they are. To keep oranges fresher longer, store them in the refrigerator.
For more ways to use California Navel oranges, nutritional information and delicious recipe ideas, go to sunkist.com/recipes.
SERVING SIZE: 4-6 PREP TIME: 1 hr 10 mins COOKING TIME: 25 mins
Ingredients
To make the marinade
1½ pounds boneless, skinless chicken breasts (cut into 1” cubes), shelled and deveined shrimp, pork tenderloin (cut into 1” cubes), or lamb (cut into 1” cubes)
¼ cup juice from California Navel oranges
¼ cup olive oil
1 teaspoon kosher or sea salt
3 garlic cloves, lightly smashed
2 sprigs fresh thyme
To make the orange pilaf
1½ cups Basmati rice
3 cups of water
3 tablespoons olive oil
1 cup diced yellow onion
1 teaspoon sweet paprika
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt
1 teaspoon turmeric
3 garlic cloves, minced
2 cups low-sodium chicken broth
Zest from 1 California Navel orange plus 7 tablespoons of juice, divided
1 cup pitted dates
½ cup shelled pistachios, divided
2 teaspoons honey
1½ teaspoon white balsamic vinegar
2 dashes hot sauce
Segments from 1 California Navel orange
3 tablespoons roughly chopped fresh parsley
Directions
Place the protein (chicken, shrimp, pork, lamb) into a gallon-sized, resealable bag. Add the orange juice, olive oil, salt, garlic and thyme. Seal the bag, removing any air, and gently massage the marinade into the protein. Refrigerate for 1 hour and up to overnight.
Meanwhile, place the rice in a colander and run under water until the water runs clear. Transfer to a medium size bowl and cover with the 3 cups of water. Set aside.
Heat the olive oil in a 12-inch skillet on medium-high. Add the onion, paprika, cinnamon, ginger and salt. Stir until the onion is coated with the spices. Cook until soft and caramelized, about 10 minutes. Add the turmeric and garlic. Continue cooking 2 more minutes.
Remove the protein from the marinade, discarding the liquid, and place in the skillet with the onions. **If using shrimp, add 3 minutes before rice is done**.
Drain the water from the rice and place the rice in the skillet along with the broth, orange zest, 4 tablespoons of orange juice, dates and half of the pistachios. Reduce the heat to medium-low and cover. Cook 20 minutes, or until the rice is tender and the protein is cooked.
In a small bowl, whisk together the remaining 3 tablespoons orange juice, honey, vinegar and hot sauce. Add the orange segments. Pour over the pilaf. Add the remaining pistachios. Sprinkle with parsley.
Serve.
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