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1
Bring a large pot of water to a boil.
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2
Add the brussels sprouts and blanch for 5 minutes.
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3
Drain well and cut sprouts in half.
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4
Set aside.
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5
Heat 2 teaspoons of olive oil in a large, deep, ovenproof skillet over medium heat.
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6
Add the chicken thighs and sear until browned, about 3 minutes each side.
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7
Remove the chicken from the skillet and set aside.
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8
Preheat oven to 350 degrees.
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9
Begin to bring the chicken broth to a boil in a medium saucepan.
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10
Meanwhile, add the remaining oil to the skillet.
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11
Add the garlic and onion and cook until softened, about 5 minutes.
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12
Add the wine and cook, scraping the bottom of the skillet with a wooden spoon, for about 1 minute.
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13
Add the rice and stir constantly for 30 seconds.
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14
Add the boiling chicken broth, cumin, coriander, salt, pepper and orange zest.
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15
Turn the heat to low and simmer slowly, stirring frequently, until most but not all of the liquid has been absorbed, about 15 minutes.
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16
Stir in the brussels sprouts and lay the chicken over the rice.
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17
Bake, uncovered, until the liquid is absorbed, about 20 minutes.
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18
Remove the pan from the oven and cover with a kitchen towel.
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19
Let stand for 10 minutes.
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20
Season the rice with additional salt if needed and pepper to taste.
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21
Sprinkle with cilantro.
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22
Divide the chicken and rice among 4 plates and serve immediately.
