Orzo tossed with olive oil, garlic, greens, toasted pine nuts, and a splash of balsamic vinegar works well with this dish. Malika Henderson, sous-chef at Carried Away, helped develop the glaze.
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As is, this recipe is pretty bland, but a good base to start with. I added 1 T orange zest, 1/2 t hot pepper flakes, and 4 large garlic cloves put through a press, plus salt to taste, with the orange juice and brown sugar. I also added a little extra thyme (mainly because I had a bunch growing). I grilled the chicken and brushed the glaze on at the end. It was delicious!
This recipe lacked flavor. I will never make it again.
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