Festive Seafood Stew
This luscious one-pot seafood stew recipe is bursting with succulent mussels, clams and sliced chorizo. Create unforgettable flavor with white beans, shrimp and fresh herbs added to the mix.
Preheat oven to 350°. Season chicken with the salt and pepper. Place half of the orange segments into the chicken cavity.
In a shallow roasting pan, arrange the onion and the remaining half of the orange segments. Add the sherry vinegar. Place the chicken, breast side down, on top of the onion mixture. In a cup, combine orange juice, ginger, orange zest and rosemary. Brush the orange juice mixture over the chicken. Roast for 30 minutes.
Turn the chicken, breast side up, and brush with orange marmalade. Roast for 1 hour, basting the chicken every 20 minutes. The chicken is done when a meat thermometer inserted in the thickest part of the thigh reaches 165°. Let stand for 10 minutes before carving. Garnish individual servings with the unpeeled orange slices.
This luscious one-pot seafood stew recipe is bursting with succulent mussels, clams and sliced chorizo. Create unforgettable flavor with white beans, shrimp and fresh herbs added to the mix.
Our gluten-free frittata recipe embraces the lively flavors of the Mediterranean. Packed with garlicky spinach and bell peppers, this heart-healthy egg dish is hard to beat.
Diced scallops, garlic and tender quinoa fill roasted tomatoes in this heart-healthy main dish. Raisins and fresh herbs lend a deliciously rich flavor to this one-of-a-kind stuffed vegetable recipe.
Preheat oven to 350°. Season chicken with the salt and pepper. Place half of the orange segments into the chicken cavity.
In a shallow roasting pan, arrange the onion and the remaining half of the orange segments. Add the sherry vinegar. Place the chicken, breast side down, on top of the onion mixture. In a cup, combine orange juice, ginger, orange zest and rosemary. Brush the orange juice mixture over the chicken. Roast for 30 minutes.
Turn the chicken, breast side up, and brush with orange marmalade. Roast for 1 hour, basting the chicken every 20 minutes. The chicken is done when a meat thermometer inserted in the thickest part of the thigh reaches 165°. Let stand for 10 minutes before carving. Garnish individual servings with the unpeeled orange slices.
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