It was a late night at the desk, 11pm at night to be exact, when my stomach started calling for something fresh, light and yet deeply satisfying. I know, I’m being dramatic…. simply put, I was hungry for something good! My daughter, Sarah-Grace, and I began doing some late night cooking and came up with a very rewarding result. Chicken Stuffed Oranges! The next day we decided to present this to the family for our lunch along with some wild rice. In between the “Mmm’s” and “Yum’s!” I heard, “This is awesome!”
Here’s what we did:
1 package of Organic boneless chicken (MT052)
6 Large oranges (QP326)
1 cup of Organic Mayonnaise (CO032)
1 Tbs Dill Seed (HS059)
1 1/2 tsp Real Salt (BP064)
1 tsp Organic Pepper (HS604)
2 cups chopped celery (QP062)
Optional: Chives or parsley for garnish
First you’ll need to cut your oranges in half. Then spoon out all the inside collecting the juice and meat of the orange in a separate bowl. When empty, place your ‘orange bowls’ into the refrigerator to chill.
Boil your chicken and shred or dice into bite size pieces.
In a mixing bowl combine, mayonnaise, salt, dill, pepper, and celery. Once chicken is cooked, cooked and cut appropriately add your oranges that you had set aside earlier. NOTE: if you’re making rice to accompany this dish, I take about 3/4 of the juice and add it to my liquid when I am making the rice. It gives the rice a nice ‘orange’ flavor.
Mix all ingridents thouroughly. Then chill for 1hour.
Fill orange bowls with chicken mixture and serve along side rice for a perfectly refreshing meal! (you can see that I added some fresh cut chives from the garden. You can grow chives in your garden too! Simply visit Azure Standard and purcahse some chives from Sarah’s Starts.
You can print this recipe HERE