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Clinton Kelly's Ginger-Orange Chicken with Coconut Rice

Clinton Kelly
  • 60 minutes
  • Serves

INGREDIENTS

6

Chicken thighs, skin on bone in

1

piece Ginger, fresh

1/2 cup

Golden raisins

1

Peanuts, toasted and chopped

3

Scallions

1

13 .5-ounce can coconut milk

1 cup

Orange marmalade

2 cups

White rice

1/4 cup

Brown sugar

1

Salt and pepper

3 tbsp

Olive oil, Extra Virgin

1/2 cup

Coconut, Sweetened lightly toasted

1 1/2 cups

Orange juice, freshly squeezed

1 cup

White wine

2 1/2 cups

Water