Racheal Ray has this great dish, but we did not have the exact ingredients. It turned out wonderful with our modifications:
Poulet d'Orange (French)
Serve 2
2 Tbs. (30 ml) olive oil
4 pieces of organic boneless, skinless chicken thighs
2-3 sprigs of chopped rosemary
1/3 cup (80 ml) orange marmalade
1/4 cup (40 ml) balsamic vinegar
1/2 cup (120 ml) coconut milk
2 scallions, chop the whites and greens
poultry seasoning*
*make your own:
2 tsp. (10 ml) sage
1 1/2 tsp. (7,25 ml) thyme
1 tsp. (5 ml) marjoram
1/2 tsp. (2,5 ml) each: nutmeg and black pepper
(3/4 tsp./3,7 ml rosemary, but leave out because it is already in the dish)
1. Heat the oil in a skillet over medium-high heat.
2. Season the chicken.
3. Brown the chicken in the skillet, about 5 minutes or more, until tender and cooked through.
4. Sprinkle with rosemary.
5. Stir in the marmalade, vinegar, and coconut milk.
6. Cook 2-3 minutes, until sauce has thickened.
7. Add the scallions the last few minutes.
We had it with a simple salad of sliced tomatoes, vinaigrette dressing, topped with goat cheese and torn basil, and a side dish of:
"Risotto al Limone":
limone.htmlhttp://veggiefernandezs.blogspot.com/2017/03/risotto-al-limone.html
