INGREDIENTS
1 c. long-grain white rice
1 tsp. grated orange zest
8 small chicken thighs (about 2 1/4 lbs)
2 tsp. olive oil
Kosher salt
Pepper
1 clove garlic, finely chopped
1 (1-inch) piece ginger, finely chopped
1/3 c. orange juice
1 pt. grape tomatoes
1/4 c. cilantro leaves, finely chopped
- Heat oven to 425°F. Cook rice per package directions. Fluff with a fork and fold in orange zest.
- Meanwhile, heat a large skillet on medium. Rub chicken with oil, then season with ½ tsp each salt and pepper. Place chicken in the skillet skin side down and cook until golden brown and crisp, 10 to 12 minutes. Flip and cook 1 minute more; transfer to plate.
- Add garlic and ginger to skillet and cook, stirring, 1 minute. Add orange juice and cook, scraping bottom of skillet, for 1 minute. Add tomatoes and cook, tossing occasionally, for 3 minutes. Nestle chicken into tomato mixture, transfer skillet to oven, and roast until cooked through, 5 to 6 minutes. Serve over orange rice and top with cilantro.
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