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1
Cook wild rice in chicken broth approximately 30 to 40 minutes.
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2
Lay thighs, skin side up, in a 9 x 13-inch baking pan or dish.
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3
Bake at 375u00b0 until skin is brown and meat is no longer pink at bone, approximately 40 minutes.
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4
Remove and drain all juice, keep 2 tablespoons.
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5
Blend with marmalade and brush over chicken. Bake another 10 minutes.
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6
Meanwhile, the rice is cooking in the broth and should be done at same time as chicken.
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7
While these are cooking, melt the butter in a frying pan with sliced onions and cinnamon.
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8
Cook about 25 to 30 minutes.
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9
Add rice and stir gently. Pour rice and onion into casserole.
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10
Lay chicken on top with oranges and parsley.
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11
Take orange half and squeeze juice over top. Serve hot.
