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Orange Chicken Thighs with Cauliflower Rice

By: Quick Recipe
Region: Indian
Dish: Non Vegetarian - Chicken
Time to Prepare: 25 Mins


2 tablespoons sesame oil (not toasted)
4 large bone-in chicken thighs (about 2 1/4 pounds total), skin removed
1 tablespoon reduced-sodium soy sauce
1 teaspoon finely shredded orange peel
1 tablespoon orange juice
1 tablespoon rice vinegar
1 tablespoon packed brown sugar
1/4 teaspoon crushed red pepper
1 teaspoon cornstarch
4 cups coarsely chopped cauliflower florets
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
Snipped fresh cilantro (optional)


Preheat oven to 375 degrees F. Coat a 2-quart square baking dish with nonstick cooking spray. In a very large nonstick skillet heat 1 tablespoon of the sesame oil over medium-high heat. Add chicken to hot oil; cook about 10 minutes, turning to brown evenly. Transfer chicken to prepared dish, arranging in a single layer. Drain and discard drippings from the skillet.
In a small bowl whisk together soy sauce, orange peel, orange juice, vinegar, brown sugar, crushed red pepper, 2 tablespoons cold water, and the cornstarch; add to the skillet. Cook and stir until thickened and bubbly; pour sauce over chicken thighs in dish.
Bake, uncovered, about 30 minutes or until chicken is done (at least 175 degrees F).
Meanwhile, place cauliflower in a large food processor. Cover and pulse several times until cauliflower is evenly chopped into rice-size pieces.
Wipe out the skillet. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat; add the cauliflower, salt, and pepper. Cook the cauliflower for 8 to 10 minutes or until you begin to see caramelized flecks throughout, stirring occasionally. If desired, sprinkle cauliflower with cilantro and additional orange peel. Serve with chicken thighs.

Nutritional info

Per Serving: cal. (kcal) 285, Fat, total (g) 13, chol. (mg) 145, sat. fat (g) 3, carb. (g) 9, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 32, vit. A (IU) 62.78, vit. C (mg) 50.84, Thiamin (mg) 0.17, Riboflavin (mg) 0.32, Niacin (mg) 7.39, Pyridoxine (Vit. B6) (mg) 0.73, Folate (µg) 62.02, Cobalamin (Vit. B12) (µg) 0.64, sodium (mg) 526, Potassium (mg) 612, calcium (mg) 40, iron (mg) 1.59, Percent Daily Values are based on a 2,000 calorie diet


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