Orange-glazed
chicken and
coconut rice
Easy Dinner 3
ACTIVE TIME 20 MINUTES
TOTAL TIME 35 MINUTES SERVES 4
✓ Gluten-Free ✓ Family Friendly
1/3 cup orange marmalade
1 Tbsp. tamari or soy sauce
1 Tbsp. unseasoned
rice vinegar
1 Tbsp. Asian chili-garlic sauce
8 heads baby bok choy (about
8 oz.), halved lengthwise
2 Tbsp. olive oil, divided
1 1/4 tsp. kosher salt, divided
4 bone-in, skin-on
chicken breasts
1 orange, thinly sliced
1 13.66-oz. can light
unsweetened coconut milk,
well shaken and stirred
1 cup jasmine rice
Sliced scallions, for serving
PREHEAT broiler to high. Whisk
marmalade, tamari, vinegar,
and chili-garlic sauce in a small
bowl. Toss together bok choy,
1 tablespoon oil, and 1/4 tea-
spoon salt in a large bowl.
SEASON chicken with 3/4 tea-
spoon salt. Heat remaining
1 tablespoon oil in a large
ovenproof skillet over medium.
Add chicken, skin side down,
and cook, without disturbing,
until skin is golden brown, 8 to 10
minutes. Flip chicken skin side
up; arrange orange slices and
bok choy in skillet, sliding orange
slices under chicken. Drizzle
marmalade sauce over chicken
and bok choy.
PER SERVING: 604 CALORIES, 21G
FAT (7G SAT.), 111MG CHOL., 1G FIBER,
44G PRO., 58G CARB., 1,055MG SOD.,
20G SUGAR (9G ADDED SUGAR)
TRANSFER skillet to oven and
broil until a thermometer
inserted in thickest portion of
chicken registers 165°F and bok
choy is tender, 6 to 8 minutes.
Let rest for 10 minutes.
MEANWHILE, bring coconut milk,
1/3 cup water, and remaining
1/4 teaspoon salt to a boil in a
medium saucepan over medium-
high. Stir in rice and reduce heat
to medium-low. Cook, covered,
until liquid is absorbed, about 15
minutes. Remove from heat and
let stand, covered, for 5 minutes.
Fluff with a fork. Serve chicken
over rice with bok choy and
orange slices. Drizzle with pan
sauce and top with scallions.
144 REAL SIMPLE SEPTEMBER 2019
FOOD
