ORANGE TERIYAKI GLAZED CHICKEN WITH CITRUS WILD RICE

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> ORANGE TERIYAKI GLAZED CHICKEN WITH CITRUS WILD RICE

>

> 2 boneless, skinless chicken breasts (about 1 1/2 pounds)

> 1 cup fresh orange juice, plus 3 strips orange zest

> 1 1/2 cups soy sauce

> 1/3 cup honey

> 4 cloves garlic, minced

> 4 green onions, white part minced, green part thinly sliced for

> garnish

> 1 tablespoon minced fresh ginger

> 1 cinnamon stick

> 2 teaspoons sesame oil

> Citrus wild rice (see recipe)

> Wash and dry chicken breasts, trimming off any fat or sinew. Cut

> breasts into halves and place in shallow baking dish.

>

> Prepare marinade. Place orange juice in saucepan and boil until

> reduced by half. Add soy sauce, honey, garlic, whites of green

> onion, ginger, cinnamon stick and sesame oil. Boil mixture until

> thick and syrupy, about 5 minutes. Remove pan from heat and strain

> glaze into bowl. Let cool to room temperature. Pour half the mixture

> over chicken breasts, turning breasts to coat both sides. Marinate

> chicken breasts mixture 30 minutes.

>

> Meanwhile, prepare citrus wild rice.

>

> Just before serving, preheat grill or broiler to high. Grill chicken

> breasts until cooked, 2 to 3 minutes per side, basting with

> remaining glaze. Sprinkle chicken with chopped onion greens and

> serve at once with citrus wild rice.

>

> Makes 4 servings.

>

> CITRUS WILD RICE

> 1 cup wild rice

> 2 large oranges

> 1/2 cup orange juice

> 1/3 cup raisins

> 2 tablespoons capers

> 1 1/2 tablespoons olive oil

> 1 1/2 tablespoon, balsamic vinegar (or to taste)

> Salt and freshly ground black pepper

> 3 green onions, finely chopped

> 1/2 bunch flat leaf parsley, finely chopped (about 1/2 cup), plus 4

> sprigs for garnish

>

> Rinse rice thoroughly in cold water in strainer, then place in large

> saucepan with 3 quarts water. Bring to boil. Reduce heat and simmer

> 30 minutes. Remove pan from heat and let rice stand until tender,

> about 30 minutes. Drain well in colander and blot dry.

>

> Meanwhile, cut oranges into segments: Cut off rind (both zest and

> white pith) to expose flesh. Make V-shaped cuts to remove individual

> segments from membranes. Dice most of the segments, reserving a few

> whole for garnish. Soak raisins in orange juice in mixing bowl for 5

> minutes.

>

> Whisk capers, olive oil, vinegar, salt and pepper into orange juice-

> raisin mixture. Stir in green onions, chopped parsley, rice and

> diced orange segments. Correct seasoning, adding salt or vinegar to

> taste. Mound rice on platter or plates and decorate with reserved

> whole orange segments and parsley sprigs.