So after searching the house, both cars, my purse, we have not yet found the camera cord. But we HAVE found a random cord in TBG's car that seems to fit our camera well enough to transfer pictures. Hallelujah! I had sincerly hoped and planned to post this recipe earlier last week, but I have issues posting recipes without pictures. Call me OCD if you want, but for the record, it should actually be CDO, because that's the proper order of letters...
Moving on to more important things.
See that? All my hubby. His recipe, his cooking, his presentation. I am a blessed woman!
This was his late night idea that he finally made-and it's a winner in our family. Recipes like this are a great reminder that gluten-free cooking is not difficult, is not scary, is not overwhelming. It requires a bit of creativity sometimes, and a willingness to eat foods that are not your every day casserole/chicken tenders/same old recipe rut. It broadens the horizons of our tastebuds-and we get to sample and enjoy more of what foods we've been gifted with. God made us and blessed with tastebuds-time to use them and praise Him for his lovely creations!
Now, I'm posting this recipe as he gave it to me. So remember, these are man measurements..
Orange Honey Nut Chicken
4 chicken breast (our's were rather small, fyi)
1/2 cup or so of chopped walnuts
- Juice about 2-3 oranges and pour into a small saucepan. Add one heaping spoonful of honey. (I'm estimating it about 1/8 cup of honey) Combine, and simmer on low heat.
- Remove sauce from heat.
- Place the chicken in a bowl or ziploc bag, and pour the sauce over the chicken. Marinade for as long as you can. (we marinaded ours from morning to evening, about 10 hours)
- Spray a medium sized pan or butter it in preparation for cooking chicken. Place the chicken in the pan so they don't overlap at all. Pour the marinade in with them. Cook on low heat, flipping the chicken over occasionally. Knife test to make sure chicken juices run clear.
- Going back to that small saucepan! Juice 2 oranges and combine that juice with about 3/4-1 cup of honey. Simmer it until it reaches the desired thickness and consistency you desire. Taste test it for appropriate sweetness levels.
- Take another orange, peel it, and slice it horizontally, so you have rings of orange. Set aside.
- Once the chicken is cooked, serve it on a plate next to a bed of steamed brown rice and steamed carrot slices. Lightly drizzle the sauce over the carrots, and spoon lovingly over the chicken. Sprinkle chopped walnuts over the chicken. Take those orange rings you previously sliced and cut in half. Set the orange half-moons around the chicken.
And the chicken is just as wonderful cold over a spinach salad, orange honey sauce drizzled over the greens with chopped nuts and orange chunks! Delightful!
Feel free to play with the recipe. We know some who prefer it really sweet, as more of a honey/orange glaze. Other's prefer it with more citrus, as an orange/honey sauce. It's up to you. Either way, the flavor blend is marvelous!