Community Kitchen – October 24th

Couscous Salad with Orange, Carrot, and Mint

Salad:
1 3/4 Cup boiling water
1 Tsp. cumin
1/2 Cup raisings
1 1/4 Cup couscous
Rind from 1/2 an orange
1 Orange cut into sections and copped
1 Cup grated carrot
1/4 Cup chopped fresh mint (or cilantro)
1/4 Cup almonds – toasted

1.) In a bowl, mix the couscous, cumin, raisins, orange rind and boiling water. Stir. Let stand until all of the water is absorbed, about 10 minutes. Fluff with a fork.
2.) In a salad bowl mix the oranges, carrots, and mint. Stir.
3.) Stir in couscous mixture
4.) When ready to serve, toss with vinaigrette and sprinkle with toasted almonds

Chicken Thighs with Orange Rosemary Sauce

5-8 bone-in chicken thighs
1/2 Tsp. thyme
1/2 Tsp. oregano
1/2 Tsp. salt

Mix spices together and sprinkle over chicken thighs

2 Tbsp. oil
2 cloves garlic – minced
1 cup orange juice
1/4 cup chicken stock
2 Tbsp. honey
1 Tbsp. fresh rosemary
1/2 Tsp. salt

1.) Fry chicken thighs in oil (skin side down) until golden brown. Place in a casserole dish.
2.) Fry garlic 1 minute, then add orange juice, stock, honey, salt, and rosemary.
3.) Bring to a simmer for 3-5 minutes.
4.) Pour over chicken thighs.
5.) Bake at 400 degrees until chicken is cooked through, about 35-40 minutes