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Print this Recipe    Coriander Orange

Orange and Coriander Chicken with Rice

1/3 cup fresh lemon juice
3 T tamari or soy sauce
2 t grated fresh ginger
2 dashes of hot pepper sauce
2 broiled chickens, cut into 6 serving pieces each
3 T olive oil
1 medium onion, thinkly sliced
1 garlic clove, minced
3/4 lb. mushrooms, thinly sliced
1/2 t ground ginger
1/2 t salt
1/8 t ground pepper
2 C long grain rice
2 C chicken broth
1 C dry white wine
1/2 C minced fresh coriander
1 T grated orange zest

In a large bowl, combine the lemon juice, tamari, grated ginger
and hot pepper sauce. Add the chicken pieces and toss well to coat.

Preheat the oven to 375F. In a large flameproof casserole, heat
the oil. Add the onion and garlic and cook over moderate heat until
softened, about 5 minutes. Add the mushrooms and cook, stirring,
until softened, about 5 minutes. Stir in the ground ginger, salt,
and pepper.

Add the rice to the casserole and increase the heat to moderately
high. Cook, stirring constantly, until the rice is translucent,
about 3 minutes. Stir in the chicken broth, wine and 1/2 cup of
water. Bring to a boil and stir well. Cover tightly and bake for
10 minutes.

Uncover and arrange the chicken pieces on top of the rice. Pour on
any remaining marinade and sprinkle with the coriander and orange
zest. Cover and bake until the chicken is heated through and the
rice is tender, about 10 minutes.

serves 6

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