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.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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