INGREDIENTS
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3 tablespoons extra-virgin olive oil
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1 medium onion, chopped
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1 3/4 cups low-sodium chicken broth
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1 cup brown basmati rice
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Zest and juice of 2 navel oranges
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Kosher salt
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Four 6-ounce boneless, skinless chicken thighs
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Freshly ground black pepper
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2 tablespoons chopped fresh mint
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2 tablespoons toasted pine nuts