Wild Rice With Chicken And Oranges - cooking recipe

Ingredients

6 chicken thighs (2 lb.)
1 Tbsp. orange marmalade
salt and pepper
2 or 3 medium oranges, peeled and white membrane removed
parsley sprigs
1 medium orange, cut in half
1 1/2 c. wild rice
3 c. chicken broth
2 tsp. grated orange peel
4 medium onions, thinly sliced
1 tsp. cinnamon
2 Tbsp. butter

Preparation

Cook wild rice in chicken broth approximately 30 to 40 minutes.
Lay thighs, skin side up, in a 9 x 13-inch baking pan or dish.
Bake at 375\u00b0 until skin is brown and meat is no longer pink at bone, approximately 40 minutes.
Remove and drain all juice, keep 2 tablespoons.
Blend with marmalade and brush over chicken. Bake another 10 minutes.
Meanwhile, the rice is cooking in the broth and should be done at same time as chicken.
While these are cooking, melt the butter in a frying pan with sliced onions and cinnamon.
Cook about 25 to 30 minutes.
Add rice and stir gently. Pour rice and onion into casserole.
Lay chicken on top with oranges and parsley.
Take orange half and squeeze juice over top. Serve hot.