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Clinton Kelly's Ginger-Orange Chicken with Coconut Rice

Clinton Kelly
Servings: 6
30 to 60 min

Chicken Thighs and Rice

  • Ingredients
  • step-by-step directions
Clinton Kelly's Ginger-Orange Chicken with Coconut Rice
  • For the Chicken:
  • 1 cup Orange Marmalade
  • 1 piece of fresh Ginger (about 1 inch; peeled and grated)
  • 3 tablespoons Extra Virgin Olive Oil
  • 6 Chicken Thighs (bone in; skin on)
  • 1 1/2 cups freshly squeezed Orange Juice
  • 1 cup White Wine
  • 1/4 cup Brown Sugar
  • Salt and Pepper to taste
  • Peanuts (toasted and chopped to garnish)
For the Rice:
  • 2 cups White Rice
  • 2 1/2 cups Water
  • 1 13 .5-ounce can Coconut Milk
  • 1/2 cup shredded Sweetened Coconut (lightly toasted)
  • 1/2 cup Golden Raisins (soaked in warm water for 5 minutes)
  • 3 Scallions (thinly sliced on a bias; plus more for garnish)
  • For the Chicken: Preheat oven to 375 degrees F. Season chicken on both sides with salt and pepper. In a medium bowl combine the orange marmalade and freshly grated ginger.
  • Heat olive oil over medium-high heat in a large dutch oven. Place chicken skin side down and sear for 3 to 4 minutes or until skin is crispy. Flip the chicken. Dollop the marmalade mixture on the skin side of each piece of chicken. Pour in the orange juice, wine and stir in the brown sugar just until dissolved. The liquid should not cover the chicken. Remove excess liquid if necessary.
  • Place the pot in the preheated oven and cook uncovered for 40 minutes or until chicken is caramelized and cooked through to 165 degrees F. Remove from the oven and allow to cool slightly.
  • If the sauce is loose, remove the chicken from the pot and reduce over a medium heat. Simmer until desired consistency. Serve over coconut rice. Garnish with a drizzle of pan drippings, peanuts and sliced scallions.
  • For the Rice: Rinse rice under cool running water. Combine the rice, water, coconut milk and a teaspoon of salt in a medium sauce pot. Over high heat, bring to a boil then reduce to a low simmer. Cover with a tight-fitting lid and cook for 20 to 25 minutes or until all the liquid has been absorded. Check doneness then remove from heat. Allow rice to sit for 8 to 10 minutes covered before fluffing with a fork.
  • Stir in the toasted coconut, drained golden raisins and sliced scallions. Garnish with peanuts and more scallions.
Similar categories: Dinner Courses & Meals
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