Orange Honey Ginger Chicken
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Dutch Oven Orange Honey Ginger Chicken
1 3 to 4 pound whole chicken 1 6-ounce can orange juice concentrate 1 can Fresca or Squirt 1 cup honey 1/2 teaspoon paprika 1/2 teaspoon tarragon 1 teaspoon onion powder 1 teaspoon ground ginger 1 teaspoon ground pepper 2 tablespoon canola oil 1/4 cup wild rice 3/4 cup long rice 1 cups water ½ pound fresh pea pods cherry tomatoes for garnish In a bowl mix orange juice, soda pop, honey, & spices. Reserve 1 cup of mixture. Brush chicken inside and out with the mixture. Tie the legs together and tuck the tail between them to close the chicken. Place the chicken into a heated 12 inch deep Dutch oven. Cook using top and bottom heat for 1½ to 2 hours. Baste with the honey mixture several times while cooking. About 40 minutes before chicken is finished, sauté both rices in hot oil in a 10 inch oven. Stir until toasted. Add 1½ cups water and ½ cup of the reserve mixture. Cover & cook until liquid disappears and rice is soft and flaky. About 15 minutes before chicken is finished, steam pea pods, for 5 minutes over the rice. Serve by placing rice on 12 inch Dutch oven lid. Place chicken on rice bed and garnish with pea pods, and tomatoes sliced in half. |