Orange Chicken & Cashew Nuts

Tender chicken thighs coated in an sweet, savory, and tangy orange sauce

Ingredients
2 tbsp olive oil
6-8 chicken thighs; bone-in skin on
1 1/2 cups 1 medium onion, diced
1 tsp 2 cloves garlic, minced
2 oranges zested & juiced
1 Coq au Vin blend
1/2 tsp salt
1/4 cup of the orange juice blended with 1/4 cup corn starch
3 tbsp soy sauce
2 cups vegetable broth
1/2 cup raw cashew nuts
4 cups long grain brown rice cooked (or 2 cups uncooked if using oven cook method)
8 oz Steamed green beans

1) Heat the oil in a skillet on medium; brown the chicken for 3 minutes; transfer the chicken to the cooker. 2) In the same skillet, gently sauté onion for 2 minutes; stir in garlic & turn off heat. 3) Transfer onion mixture to cooker and stir in orange zest, Coq au Vin blend, salt, blended orange & cornstarch, soy sauce, vegetable broth, & cashew nuts 4) Stir, cover & cook on LOW: 7-8 hours or HIGH: 3 hours. ) 5Serve over brown rice with steamed green beans

1) Heat the oil on sauté; brown the chicken for 3 minutes & remove to a plate 2) Sauté onion in pot for 2 minutes; stir in garlic & turn off heat. 3) Return chicken to pot; stir in orange zest, Coq au Vin blend, salt, blended orange & cornstarch, soy sauce, vegetable broth, & cashew nuts. 4) Stir making sure to scrape any bits from the bottom of the pot 5) Secure the cooker lid and pressure valve to Sealing; press the Manual button and adjust the cook time to 15 minutes. 6) Turn the dial to Venting and use Quick Pressure Release. 7) Serve over brown rice with steamed green beans

Stove top: 1) Heat the oil in a Dutch Oven; brown the chicken for 3 minutes & remove to a plate 2) Sauté onion in pot for 2 minutes; stir in garlic & turn off heat. 3) Return chicken to pot; stir in orange zest, Coq au Vin blend, salt, blended orange & cornstarch, soy sauce, vegetable broth, & cashew nuts. 4) Stir making sure to scrape any bits from the bottom of the pot. 5) Put the lid on & cook on a medium heat for 45 - 50 minutes, maintaining a low bubble.

Oven Cook: 1) Preheat the oven to 375 degrees. Heat the oil in a Dutch Oven; brown the chicken for 3 minutes & remove to a plate 2) Sauté onion in pot for 2 minutes; stir in garlic & turn off heat. Stir in the uncooked grains of rice to coat with the oil 3) Stir in orange zest, Coq au Vin blend, salt, blended orange & cornstarch, soy sauce, vegetable broth, & cashew nuts 4) Push the chicken pieces gently into the top of the rice mixture 5) Replace the lid & cook on the middle shelf in the oven to cook for 50 minutes - 1 hour at 375 degrees F. 6) Serve over brown rice with steamed green beans

To add a crunch sprinkle a few toasted cashews onto the finished dish