Rosemary Chicken and Wild Rice
printed from melskitchencafe.com
*Note: Orange marmalade can usually easily be found near the jams/jellies. Look for a brand that is all-natural or low in sugar to let the real taste of the orange shine through in this dish. Also, plain wild rice can be a bit expensive or hard to find but I have been easily able to find a wild rice/brown rice mix (I've found it at Walmart and several other large grocery chains) and that is what I used in this dish.
1 cup wild rice or a wild rice/brown rice mix
1 tablespoon olive oil
2 garlic cloves, minced
1 1/2 pounds boneless, skinless chicken breasts, cubed (about 2 large chicken breasts)
2 carrots, diced or 14-16 baby carrots, diced
1 tablespoon dried rosemary or 2 tablespoons finely chopped fresh rosemary
1/3 cup orange marmalade
2 tablespoons Dijon mustard
1/4 teaspoon ground black pepper
In a medium pot, cook the wild rice according to package directions. If desired, sub the water for chicken broth and 1/2 teaspoon salt to give the rice a boost in flavor.
While the rice is cooking, heat the oil in a large 12-inch nonstick skillet over medium heat. Add the garlic and saute, stirring constantly, until the garlic is golden and fragrant, 1-2 minutes. Add the chicken and carrots and saute, stirring frequently, 3-4 minutes. Stir in the rosemary and cook until the chicken is cooked through, 3-4 minutes longer.
Stir in the marmalade, mustard and pepper. Cook, stirring frequently until heated through, about 3 minutes. Stir in the hot rice. Toss to combine. Serve immediately.