Orange Pilaf
By Chef Chadwick Boyd
Prep Time: 1 hr 10 mins, including marinating
Cooking Time: 35 mins
Total Time: 1 hr 45 mins
![Chadwick Boyd Orange Pila](http://citrusgrowers-staging.edlfb.net/wp-content/uploads/2021/02/Chadwick-Boyd-Orange-Pilaf-Featured.jpg)
Ingredients
To make the marinade
- 1½ pounds boneless, skinless chicken breasts (cut into 1” cubes), shelled and deveined shrimp, pork tenderloin (cut into 1” cubes), or lamb (cut into 1” cubes)
- ¼ cup juice from California Navel oranges
- ¼ cup olive oil
- 1 teaspoon kosher or sea salt
- 3 garlic cloves, lightly smashed
- 2 sprigs fresh thyme
To make the orange pilaf
- 1½ cups Basmati rice
- 3 cups of water
- 3 tablespoons olive oil
- 1 cup diced yellow onion
- 1 teaspoon ground sweet paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon sea salt
- 1 teaspoon ground turmeric
- 3 garlic cloves, minced
- 2 cups low-sodium chicken broth
- Zest from 1 California Navel orange plus 7 tablespoons of juice, divided
- 1 cup pitted dates
- ½ cup shelled pistachios, divided
- 2 teaspoons honey
- 1½ teaspoon white balsamic vinegar
- 2 dashes hot sauce
- Segments from 1 California Navel orange
- 3 tablespoons roughly chopped fresh parsley
Directions
Place the protein (chicken, shrimp, pork, lamb) into a gallon-sized resealable bag. Add the orange juice, olive oil, salt, garlic and thyme. Seal the bag, removing any air, and gently massage the marinade into the protein. Refrigerate for 1 hour and up to overnight.
Meanwhile, place the rice in a colander and run under water until the water runs clear. Transfer to a medium size bowl and cover with the 3 cups of water. Set aside.