Chicken with orange and pilaf

CHICKEN WITH ORANGE AND PILAF

Ingredients

2 chicken breasts and one chicken leg

1/2 cup of olive oil

Salt and ground pepper to taste

1/2 Tb ground coriander

2 rosemary sprigs or 1 Tb dried rosemary leaves

Half a square cm of hot red chili pepper

8 big oranges

220 g. rice for pilaf

Instructions

Remove the skin from the chicken breasts and open each one of them in two fillets.

Take off the skin from the leg of chicken.

Put on the meat salt, oregano, coriander and pepper.

Pour some oil over the meat and spread it all around it.

Grease a medium size Pyrex glass with oil and place on its bottom the meat.

Squeeze 4 oranges and pour their juice over the meat.

Scour slightly the four oranges left.

Cut horizontally the oranges into slices and toss out the spores.

Pour some oil over the orange slices.

Smear the orange slices with oil.

Place the slices of oranges over the meat one next to the other.

Put in the Pyrex glass the hot pepper, the salt, 3 cups water and the left over oil.

Cover the baking dish with nonstick cooking paper.

Put the Pyrex in the oven on the first rack from the bottom.

Bake at 250 C degrees for about an hour

When the hour passes, turn the meat over and cook it on the other side.

Bake for ten more minutes.

Remove the baking paper.

Drive a fork into the leg of the chicken..

If the meat is soft and tender the fork enters easily in it.

When the meat gets a light brown color on top, it is done.

Take it with a slotted ladle and put it on a platter.

Take also with the slotted ladle the slices of orange and put them on another dish.

Put the rice in a big sieve and wash it. Leave it in the sieve until all the water is drained.

Put the rice in the Pyrex glass and stir.

Bake the rice for fifteen minutes and stir every so often.

After this time take with a spoon some rice and put it on a small plate.

Try it to see how it tastes and if it has softened.

If it needs more cooking, leave it to cook until soft.

Once the rice is prepared, put the meat over the rice into the baking dish again.

Put the orange slices over the meat.

Turn off the oven.

Cover the food with the non stick baking paper and leave it in the oven.

This will maintain the food warm and will prevent drying.