8 small chicken thighs (about 1 1/2 pounds), skinned
Vegetable cooking spray
2 cups cooked long-grain rice (cooked without salt or fat)
1 teaspoon grated orange rind
Kiwifruit slices (optional)
Orange slices (optional)
How to Make It
Combine first 5 ingredients in a small saucepan. Cook over low heat until marmalade melts; remove from heat, and set aside.
Place chicken in a 13- x 9- x 2-inch baking dish coated with cooking spray. Bake, uncovered, at 450° for 10 minutes. Pour marmalade mixture over chicken; cover and bake at 350° for 30 to 35 minutes or until chicken is done.
Combine rice and orange rind. Spoon 1/2 cup rice mixture onto each serving plate. Place 2 chicken thighs over rice on each plate; spoon marmalade mixture in baking dish evenly over chicken. If desired, garnish with kiwifruit slices and orange slices.