Citrus Chicken with Yogurt Sauce and Rice Pilaf with Orange, Raison and Toasted Almonds

Here's a way to take your same old/same old chicken breast to a whole new place. We mix a Yucatan citrus marinade and add a Moroccan twist with yogurt and ground coriander.

This was baked, but it can also be grilled. We paired it up with a Rice Pilaf with Orange, Raison and Toasted Almonds. Click on the picture to check it out full size.

Marinade
1 cup (250 mL) orange juice
3 tbsp (45 mL) lemon juice
3 cloves garlic, minced
3 tbsp (45 mL) olive oil
2 tsp (10 mL) granulated sugar
1 tsp (5 mL) coarsely ground pepper
½ tsp (2 mL) salt
½ tsp (2 mL) dried oregano
½ tsp (2 mL) hot pepper flakes

1/2 tsp ground coriander
6 boneless, skinless chicken breasts
2 cups (500 mL) plain yogurt
2 tbsp (25 mL) chopped fresh parsley

In a large bowl, combine orange juice, lemon juice, garlic, olive oil, sugar, pepper, salt, oregano, coriander and hot pepper flakes. Divide marinade in half, reserving remainder to make sauce. Add chicken to half of the marinade and toss. Cover and refrigerate for 2 hours or overnight, stirring occasionally.

Preheat oven to 425*F. Drain chicken well. Arrange on a cookie sheet and roast for 30 minutes or until internal temperature is at least 165*F.

In small saucepan over medium heat, cook reserved marinade 10 minutes or until reduced by half to about ½ cup (125 mL). Strain and let cool; stir into yogurt. Pour sauce over chicken. Garnish with parsley.

Rice Pilaf with Orange, Raison and Toasted Almonds

Ingredients

2 tablespoons butter or olive oil

1/2 onion, chopped

1/2 red bell pepper, chopped

2 pinches kosher salt

1 cups jasmine rice

2 cups chicken broth

2 strips orange zest

1 bay leaf

1 tablespoon fresh tarragon

1/2 cup frozen peas, thawed

Raisins and toasted almonds

Directions

In a medium saucepan melt butter or oil over medium-low heat. Add onion, red pepper, and kosher salt. Sweat the onions and peppers until aromatic, stirring constantly. Add the rice and stir to coat. Continue stirring until rice smells nutty. Add chicken broth, orange zest, water, and bay leaf. Bring to a boil. Stir once, then cover pan lid. Simmer until liquid is evaporated, approximately 15 minutes. Let rice rest at room temperature for 10 to 20 minutes without removing the cover. Crush almonds and toast in a small skillet over medium heat. They are done when you can smell them. Meanwhile, simmer peas and raisons in salted water until heated through or heat in a microwave.

Remove lid from rice. Add peas and raisons and fluff with a large wooden spoon. Add tarragon and almonds.