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Grilled Blackened Chicken with Orange, Cranberry, and Kale Rice https://www.metro.ca/userfiles/image/recipes/poulet-noirci-grille-riz-orange-canneberges-chou-frise-10851.jpg PT45M PT25M PT1H10M
Thinly slice the green onion. Remove and discard kale stems and roughly chop the leaves. Heat 1/3 of the olive oil in a pot over medium-high heat and add white part of the green onion, salt and pepper and cook for 1-2 minutes. Add salted water for rice and rice and bring to a boil over high heat. Reduce the heat to low, cover and cook for 15 minutes or until all water has been absorbed. Slice a little off the top and bottom of the orange. Using a knife, cut away the skin and pith of the fruit from top to bottom following the curve of the fruit. Working over a bowl to catch juices, cut wedges out from the membranes. Heat 1/3 of the olive oil in a pan over medium-high heat. Add kale, salt and pepper to taste and cook, stirring for 2-3 minutes then reserve in a bowl. Pat chicken dry, season with salt, pepper and the spice mix. In remaining oil, grill the seasoned chicken for 4-6 minutes per side over medium-high heat. In a bowl, mix the reserved orange juice and water. Baste the chicken with the mixture for 2-3 minutes. Incorporate kale, orange segments, cranberries, and salt and pepper to taste to the rice. Serve rice in plates, top with sliced glazed chicken. Spoon any glaze remaining over top, garnish with the green part of the green onion and serve with sour cream. Source: Missfresh.com
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2 Tbsp. (30 mL) dried cranberries 4 kale 85 ml sour cream 1 tsp. (5 mL) cumin 1 Tbsp. (15 mL) water 1 1/2 cup (375 mL) water for rice 3 Tbsp. (45 mL) olive oil 1 green onion 1 orange 2 tsp. (10 mL) paprika 2 chicken breasts 1 tsp. (5 mL) garlic powder 1 tsp. (5 mL) onion powder 1/2 tsp. (2 1/2 mL) chili powder 3/4 cup (180 mL) basmati rice
Grilled Blackened Chicken with Orange, Cranberry, and Kale Rice

Grilled Blackened Chicken with Orange, Cranberry, and Kale Rice

Rate this recipe
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2
servings
0:45
Preparation
0:25
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    dried cranberries
  • 4
    kale
  • 85 ml
    sour cream
  • 1 tsp.
    (5 mL)
    cumin
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    CLUB HOUSE ORGANIC SPICE BAG

    CLUB HOUSE ORGANIC SPICE BAG

    $2.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    water
  • 1 1/2 cup
    (375 mL)
    water for rice
  • 3 Tbsp.
    (45 mL)
    olive oil
  • 1
    green onion
  • 1
    orange
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    SEEDLESS NAVEL ORANGES

    SEEDLESS NAVEL ORANGES

    $1.69 /lb

    PRODUCT OF SPAIN 3.73/kg


  • 2 tsp.
    (10 mL)
    paprika
  • 2
    chicken breasts
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    Flyer Deal  (1)
    IRRESISTIBLES ARTISAN TURKEY OR CHICKEN BREAST OR ARLA HAVARTI CHEESE

    IRRESISTIBLES ARTISAN TURKEY OR CHICKEN BREAST OR ARLA HAVARTI CHEESE

    $10.99 /lb

    SELECTED VARIETIES, DELI SLICED, 2.42/100 g


  • 1 tsp.
    (5 mL)
    garlic powder
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    GARLIC

    GARLIC

    $0.99 ea.

    5 PK PRODUCT OF CHINA


  • 1 tsp.
    (5 mL)
    onion powder
  • 1/2 tsp.
    (2 1/2 mL)
    chili powder
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    Flyer Deal  (1)
    CLUB HOUSE ORGANIC SPICE BAG

    CLUB HOUSE ORGANIC SPICE BAG

    $2.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 3/4 cup
    (180 mL)
    basmati rice
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    Flyer Deals  (2)
    LAL QILLA PRESIDENT OR SELLA BASMATI RICE

    LAL QILLA PRESIDENT OR SELLA BASMATI RICE

    $8.99 ea.

    4.54 kg, SELECTED VARIETIES


    BENTO BOWLS

    BENTO BOWLS

    $6.99 ea.

    340 - 400 g SELECTED VARIETIES


Imprimer ma sélection

Preparation

Thinly slice the green onion.

Remove and discard kale stems and roughly chop the leaves.

Heat 1/3 of the olive oil in a pot over medium-high heat and add white part of the green onion, salt and pepper and cook for 1-2 minutes.

Add salted water for rice and rice and bring to a boil over high heat.

Reduce the heat to low, cover and cook for 15 minutes or until all water has been absorbed.

Slice a little off the top and bottom of the orange.

Using a knife, cut away the skin and pith of the fruit from top to bottom following the curve of the fruit.

Working over a bowl to catch juices, cut wedges out from the membranes.

Heat 1/3 of the olive oil in a pan over medium-high heat.

Add kale, salt and pepper to taste and cook, stirring for 2-3 minutes then reserve in a bowl.

Pat chicken dry, season with salt, pepper and the spice mix.

In remaining oil, grill the seasoned chicken for 4-6 minutes per side over medium-high heat.

In a bowl, mix the reserved orange juice and water.

Baste the chicken with the mixture for 2-3 minutes.

Incorporate kale, orange segments, cranberries, and salt and pepper to taste to the rice.

Serve rice in plates, top with sliced glazed chicken.

Spoon any glaze remaining over top, garnish with the green part of the green onion and serve with sour cream.

Source: Missfresh.com

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