Apricot Sesame Chicken with Dill Rice and Cauliflower Steaks
This was our delicious dinner last night. I love using the grill pan for veggies, they come out smokey and delectable. The apricot sesame marinade makes the chicken slightly sweet, slightly spicy, slightly tangy and exceptionally yummy!
First: Make the marinade for the chicken. Combine 1 inch or so of fresh grated ginger root, 4 garlic cloves minced or grated, the juice of 1 orange or tangerine, 2 tsp sesame oil, 2 tblsp soy sauce, 1 tblsp rice vinegar, 1 tblsp Apricot jelly, a shake of red pepper flakes, salt and pepper. Coat all chicken pieces, (I bought a free range, organic chicken cut up) Cover and refrigerate for an hour or so.
Heat oven to 400, place chicken in a shallow roasting pan and bake at 400 for 10 minutes, then reduce the temp to 350 and continue roasting for the next 45 minutes or so. Baste with pan juices every 10 or 15 minutes as the chicken roasts. The chicken is done when an instant read thermometer reaches 165 inserted into the thickest piece. Let rest for 10 minutes before cutting into it.
Meanwhile: Cook some rice in plenty of boiling water with a spoonful of chicken base added. Once the rice is cooked, strain and cover to steam. Add a drizzle of olive oil, fresh ground pepper. salt and a good sized pinch of fresh or dried dill. Cover while your chicken cooks.
Cut cauliflower “steaks” and drizzle with olive oil. Grill on a hot grill pan, turning frequently until cooked to desired doneness. I also grilled some brown button mushrooms with the cauliflower.
Serve with the roasting pan juices drizzled over everything. Yum!