Recipe: Ginger & Blood Orange Chicken

PAIRS WITH:

SUNSTONE 2018 PINOT NOIR, SBC

INGREDIENTS

  • 2 cups brown rice (prepared)
  • 4- Chicken Thighs
  • 1/2 Cup- Sunstone Syrah
  • 5- Blood Oranges
  • 8 cloves of garlic
  • 1 yellow onion – finely chopped
  • Olive oil or Grapeseed oil
  • 2 tablespoons, fresh ginger- minced
  • Handful of Baby Bella and Shiitake mushrooms
  • 1 bunch spinach
  • 1 whole blood orange rounds (thinly sliced rounds for garnish over chicken for garnish over chicken.

Herbs & Spices:

  • 4 Basil leaves-finely chopped
  • 1/4 cup Cilantro finely chopped
  • 1 Bay leaf
  • 1 Tsp-coriander
  • 1/4 Tsp Cumin
  • 1/2 Tbsp-orange zest
  • 1/4 to 1/2 Tsp-ancho chili powder
  • Salt to taste.

DIRECTIONS

  1. Make Brown Rice before or during prep.
  2. In Medium bowl added following ingredients to make a rub of 1-2 Tsp- Olive or Grapeseed Oil; All Herbs and spices
  3. Rub onto chicken and let settle in bowl.
  4. Meanwhile, add oil to sauté pan and heat to medium.
  5. Sauté garlic, onion and ginger and remove from pan, but keep juices from oil.
  6. Then Sauté mushrooms and spinach then set aside, but don’t clean pan. Then drizzle a little more oil if needed and with same pan then sear chicken thighs with all oil, herbs and spices, for 2-3 minutes on both sides.
  7. Slowly add Syrah and then blood orange juice. Place lid on and reduce heat to low and slow cook for at least 25 minutes or until tender.
  8. Take out Bay Leaf before serving.

*For more orange flavor include orange peels and take out when finished cooking.

 

Recipe bY: SUNSTONE WINEMAKER BRITTANY RICE