Total: 2 hr 5 min
Prep: 15 min
Cook: 1 hr 50 min
Yield: serves 4

Ingredients:

• 3 tablespoons extra-virgin olive oil

• 1 medium onion, chopped

• 1 3/4 cups low-sodium chicken broth

• 1 cup brown basmati rice

• Zest and juice of 2 navel oranges

• Kosher salt

• Four 6-ounce boneless, skinless chicken thighs

• Freshly ground black pepper

• 2 tablespoons chopped fresh mint

• 2 tablespoons toasted pine nuts

Directions:

• Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.

• Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.

• Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.

• Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.

• Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.