One Pan Chicken and Rice & Orange Bundt Cake

One Pan Chicken & Rice

5 chicken thighs, skin-on and bone-in*
2 Tbsp. olive oil

Marinade
2 lemons, juiced and zested (about 1/4 cup of juice)
2 Tsp. Dijon Mustard
5 garlic cloves, minced
1 Tsp. dried oregano
1 Tsp. dried thyme
1/2 Tsp. salt
1/4 Tsp. black pepper
1 Tbsp. olive oil 

Rice
1 yellow onion, diced
2 cups baby spinach, lightly packed and roughly chopped
2 garlic cloves, minced
1 Tsp. dried oregano
1 cup long grain white rice*
2 cups chicken stock
1/2 Tsp. salt
1/4 Tsp. black pepper
Chopped parsley, for garnish
Lemon zest or slices, for garnish 

Instructions

Add all the marinade ingredients to a bowl and stir together. Place chicken thighs in a glass dish, pour marinade over the chicken, and turn each piece to coat. Cover dish and marinate chicken in the fridge for at least 30 minutes and up to overnight.

Preheat your oven to 350 degrees. In a large skillet, heat 2 Tbs. olive oil on medium-high heat. Add chicken thighs skin-side down and cook until skin is golden brown. Reserve the leftover marinade.

Flip the chicken and cook for 5 minutes, remove from skillet, and set aside. Use your tongs to remove any browned bits, and remove some fat from the pan, use little grease to cook the onions.

Add the diced onions and stir until they become translucent. Add the chopped spinach, garlic, oregano, salt, pepper, and reserved marinade. Stir for another 30 seconds or until the spinach starts to wilt.

Add the rice to the skillet and stir well to coat the rice with the oil.

Pour the chicken stock into the skillet and stir well. Bring this to a simmer on the stove.

Arrange chicken thighs on top of the rice, then cover the skillet and place in the preheated oven. Bake for 45 minutes. Remove the lid, return the skillet to the oven, and bake until chicken is cooked, and rice is tender, about 10 minutes more.

Let the chicken and rice rest for 5 to 10 minutes. Top with chopped parsley and grilled lemon slices or fresh lemon zest.

 Recipe and photo credit: Down Shiftology
*In flyer Dec 5-11, 2021 

Orange Bundt Cake

Ingredients

2 1/2 cups All purpose flour
1 Tsp. salt
1/2 Tsp. baking soda
1/2 Tsp. baking powder
1 3/4 cups granulated sugar
1 cup unsalted butter
2 Tbsp. grated orange zest
1 Tsp. grated lemon zest
1/4 cup freshly squeezed orange juice*
1 Tsp. freshly squeezed lemon juice
1 Tsp. pure vanilla extract
6 large eggs 
1 cup whole fat plain Greek yogurt 

Chocolate Glaze
4 ounces bittersweet chocolate (roughly 72% cocoa) finely chopped
4 ounces heavy cream
1/2 teaspoon pure orange extract 
Optional Decoration: finely diced candied orange peel or finely grated orange zest

Instructions 

Prepare the Bundt Cake: Preheat the oven to 325°F with a rack in the center position. Generously butter and flour a Bundt pan.

In a medium bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder. Set aside.

In a stand mixer bowl fitted with a paddle attachment, combine the granulated sugar, orange zest, and lemon zest. Using your fingertips, rub the sugar and zests together until the mixture resembles wet sand and is very fragrant. Add the softened butter and beat over medium-high speed for 5 minutes or until light and fluffy. Add the orange juice, lemon juice, and vanilla extract and mix until incorporated. Reduce the speed to medium and add the eggs one at a time, beating until each egg has incorporated, scraping down the bowl once or twice.

Over low speed, add the flour mixture in three additions, alternating with two additions of yogurt.

Transfer the batter to the greased Bundt pan, using a small offset spatula or knife to smooth the batter into an even layer.

Bake for 1 hour or until lightly golden. Cool cake in the pan on a wire rack for 15 minutes, allow the cake to cool completely before glazing. Place the cake with rack inside a sheet pan, this will catch any excess glaze. Set aside.

Make the Chocolate Glaze: Place the finely chopped chocolate in a medium bowl. Microwave the heavy cream in 20-second intervals in the microwave until it is very hot and lightly steaming. Pour the cream over the chocolate and allow the mixture to sit for a minute. Add the orange extract (if using) and gently whisk together until smooth and shiny.

Pour the chocolate glaze evenly over the cooled Bundt cake, allowing it to drip generously over the sides. Once glazed, gently tap the cake to remove any air bubbles or wrinkles in the glaze.

Recipe and photo credit: A Beautiful Plate
*In flyer Dec 5-11, 2021