Ingredients
*1 pound skinless boneless chicken thighs
*1/4 cup olive oil
*4 garlic cloves, finely chopped
*1 teaspoon grated orange peel
*1 cup chicken stock
*1 cup freshly squeezed orange juice
*1 cup basmati or jasmine rice
*1 teaspoon tumeric
*1/2 cup green olives, cut in thirds
*1/2 cup dried cranberries
*1 cup chopped fresh cilantro
*1/2 cup sliced almonds
*orange wedges
Preparation
Remove any remaining skin from the chicken thighs and cut the thighs into 1/2 wide strips. Sprinkle chicken generously with ground black pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken, garlic, and orange peel. Saute until chicken is lightly browned, about 3 minutes. Add 1 cup chicken stock and 1 cup orange juice and bring to boil. Mix in rice, tumeric, olives and cranberries. Return to boil. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat; let stand covered 10 minutes. Stir cilantro into rice mixture. Salt to taste. Tranfer to serving platter. Garnish with almonds and orange wedges.
