When I collected this recipe, it sounded so good, and it still does. 2 whole chickens, 3 pounds each4 Valencia oranges12 cloves garlic, peeled1 piece (about 2 inches) fresh ginger, peeled and sliced½ teaspoon salt¼ teaspoon black pepper1 can (14 ½ ounces) chicken broth2 tablespoons cornstarch½ teaspoon red pepper flakes 2 cups cooked white rice… Continue reading Garlic Chicken à l’orange