This is a review of Bette Hagman's "Fruited Brown Rice and Chicken." recipe in "The Gluten-free Gourmet Cooks Comfort Foods." I wasn't even looking forward to this one. I had most of the ingredients ( except the cranberries) it looked nutritious and easy ( although it does take over an hour of oven time.) So I tried it. To my surprise I loved it ( it was those dried fruit bits throwing me- turned out they plump up and soften when cooking) It makes 4 serving and I gobbled up mine. My son not only gobbled up his serving but beat me back to it at lunch today and had eaten the rest! So very delicious meal served here.
1 cup brown rice, uncooked 8 skinned & boned chicken
1 small onion, diced thighs
1/3 cup dried cranberries 2 tablespoons orange juice
1&3/4 cups chicken broth thawed concentrate
1/2 cup orange juice 1 tablespoon honey
1/3 cup dried fruit bits 1 teaspoon prepared mustartd
( I used the gluten free- no sugar added dried apricots from Made in Nature Organic bought from Amazon.) BTW I bought them months ago and they were still good- I just cut them up into bits.
Preheat the oven to 400degrees. Butter a 9" square pan.
In a medium bowl, combine the rice, onion, cranberries, fruit bits, chicken broth and orange juice. Pour this mixture into the prepared pan and top with the chicken thighs.
In a small bowl combine the orange juice concentrate, honey, and mustard . Spread this sauce on the chicken thighs ( or any chicken you like). Cover the pan with aluminum foil and bake for 1 hour and 15 minutes. Enjoy!