Harvest Grain Bowl With Dried Cranberries Pecans And Orange Marmalade Chicken

A pop of orange flavored chicken thighs bedded over a bowl of harvest grains, dried cranberries, chopped pecans with bites of tangy goat cheese.

The harvest grains include, Israeli-style couscous, orzo, split baby garbanzo beans, and red quinoa.

Honey is the typical ingredient reached for to make a sweet and sticky chicken meal, like these Sticky Honey Ginger Chicken Drumsticks or this Asian Style Sticky Chicken.

Orange marmalade is an easy swap for the honey, as both are sweet and sticky.

The thighs are marinated in an orange teriyaki sauce before roasting, then are topped with an orange marmalade spread before going below the broiler.

Harvest Grain Bowl Or Rice Bowl

This recipe is versatile. You can choose to eat the Orange Marmalade Chicken Thighs with a grain bowl, recipe found here: Harvest Grain Bowl with Dried Cranberries, Pecans and Goat Cheese.

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Or you can choose to eat your chicken thighs with a rice bowl. May we suggest this Garlic Butter Rice. You can find that recipe here, Cajun Chicken Thighs With Garlic Butter Rice.

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This is an easy, quick and delicious meal to make and an alternative to rice bowls, like this Umami Ginger Pork Rice Bowls.

Harvest Grain Bowl With Dried Cranberries Pecans And Orange Marmalade Chicken

4-6 chicken thighs, boneless, skinless

6 teaspoons orange marmalade

2-3 tablespoons fresh curly parsley, chopped

Orange Teriyaki Sauce

1 tablespoon cornstarch

1 tablespoon cold water

1/2 cup sugar

1/4 cup soy sauce

1/4 cup orange juice

1/4 cup rice vinegar

2 garlic cloves, roughly chopped

2 teaspoons orange zest

In a small saucepan, whisk together the cornstarch and cold water until smooth and no lumps. Then, whisk in the sugar, soy sauce, orange juice, vinegar, and garlic.

Bring to a boil over medium heat then reduce it and simmer until it thickens.

Pour sauce into a large mixing bowl. Set aside to cool, for 10-15 minutes or alternatively place bowl in freezer to cool faster, about 5-20 minutes.

When sauce is cool, add chicken thighs and mix thoroughly to coat thighs. Place bowl in refrigerator to marinate for 20-30 minutes.

Prepare Harvest Grain

Find recipe here – Harvest Grain Bowl with Dried Cranberries, Pecans and Goat Cheese – to prepare your harvest grain for the bowls.

Preparation start to finish should be 20-25 minutes. When you are done making the Harvest Grain Bowl recipe, set aside.

Prepare Chicken Thighs To Roast

Heat oven to 425 degrees.

Line a baking sheet with aluminum foil. Remove marinaded thighs from refrigerator. Using a pair of kitchen tongs, remove chicken from bowl and space evenly over aluminum foil lined baking sheet.

Place baking sheet into preheated oven and roast for 20-25 minutes.

Remove baking sheet. Turn off oven and turn broiler to high.

Spread 1 teaspoon orange marmalade each over roasted chicken thighs. Place baking sheet under broiler. Broil allowing meat to char a little, 2-3 minutes. Be careful not to burn. Remove from broiler and set aside.

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Divide the prepared Harvest Grain Bowl with Dried Cranberries, Pecans and Goat Cheese among 4-6 wide soup bowls. Top each harvest grain bowl with an Orange Marmalade Chicken Thigh. If desired, garnish with fresh chopped parsley.

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Try These Chicken Thigh Favorites

• Oven Baked Greek Chicken Thighs
• One-Skillet Mango Chicken Thighs with Basil-Coconut Sauce
• Cranberry Balsamic Chicken Thighs

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