The chicken in this dinner was marinated in a soy/orange juice mixture and then seared on each side on the grill. I then left it to finish cooking at a low temp to keep the moisture in.
The side dish of honey, sesame oil and sesame seed glazed baby carrots, with a hint of red pepper for heat, really highlighted the saltiness of the soy in the chicken.
For the grain, I made couscous with some dried cranberries, pine nuts and red onion folded in and then accented it with a hint of orange zest to compliment the citrus in the chicken.
NUM YUMMY!
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