Recipe: Orange-Steamed Chicken and Asparagus

ORANGE-STEAMED CHICKEN AND ASPARAGUS

1 cup brown rice
3 blood oranges
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh chives
1 tablespoon brown sugar
1/2 teaspoon salt
4 bone-in chicken breast halves, skinned
16 asparagus spears, trimmed
12 green onions
2 cups chicken broth
1/4 teaspoon saffron threads (optional)

Cook the rice according to package directions.

Meanwhile, in a large shallow bowl, squeeze the oranges to yield 1/2 cup juice. Add the oil, garlic, mint, chives, brown sugar, and salt. Add the chicken, asparagus, and 8 of the onions. Toss to coat well. Cover and refrigerate for 30 minutes.

In a large saucepan over the medium-high heat, bring the broth, saffron (if using), and the remaining 4 onions to a boil. Place a steamer basket or wire rack in the pan. Top with the chicken. Place the asparagus and the onions over the chicken. Pour the marinade over the vegetables.

Return to a boil. Reduce the heat to medium-low, cover, and simmer for 20 minutes, or until a thermometer inserted into the thickest portion of a chicken breast registers 170 degrees Fahrenheit and the juices run clear. Place the rice on a large platter. Arrange the chicken and vegetables over the rice and keep warm.

Remove the steamer basket and bring the cooking liquid to a boil over high heat. Boil for 10 minutes, or until the liquid had reduced by half. Remove and discard the onions.

Pour the liquid over the chicken and rice.

Makes 4 servings
Source: Your Organic Kitchen: The Essential Guide to Selecting and Cooking Organic Foods by Jesse Ziff Cool