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KIWI ORANGE GLAZED CHICKEN with SCALLION RICE PILAF
1 roasting chicken (6-7 pounds)
3 oranges
1/4 cup honey
2 cloves garlic, minced
4 green onions, sliced and divided

1 tablespoon safflower oil
1 teaspoon sea salt, divided

1/2 teaspoon ground ginger
1/2 teaspoon roasted corriander, ground
1/2 teaspoon white pepper
1 cup uncooked rice
1/2 cup cashews, chopped
2 tablespoons fresh parsley

• Preheat oven to 350 degrees˚.  
• Quarter 1 orange, set aside.
• Grate 1/2 teaspoon zest and juice remaining oranges to 1/2 cup.
• In a small saucepan bring juice, honey and zest to a slow boil.
• Cook about 5 minutes until slightly thickened.  Remove from heat.

• Thinly slice scallions.
• Place chicken in roasting pan.
• Fill cavity with orange quarters and scallion slices.

• In a small food processor combine oil, salt, pepper, garlic, ginger and corriander until well blended.
• Rub over chicken.
• Roast 1 hour 45 minutes.
• Brush reserved honey mixture all over chicken.
• Roast another 15-20 minutes or until 180˚.

• Meanwhile prepare rice according to package directions.
• Add remaining salt.
• Stir in sliced scallions, cashews and parsley.