- 6 chicken thighs (bone in or out, with or without skin*)
- salt and pepper (to season)
- 2 tablespoons canola oil
- 2 tablespoons minced garlic
- 1/3 cup honey
- 1/4 cup water
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon minced ginger (optional)
- 1 tablespoon butter
- 1 yellow onion (diced)
- 1 teaspoon dried thyme (optional)
- 1 cup white rice (uncooked (I used basmati))
- Kosher salt and pepper to taste
- 2 cups chicken broth
- Lemon slices
- Fresh parsley (chopped)
- Preheat oven to 350 degrees.
- Season the chicken on each side with some Kosher salt and black pepper.
- Heat the cast iron skillet on high heat, once hot, add the canola oil.
- When the oil starts to slightly simmer, add the chicken, (skin side down if you are using skin on chicken thighs) and cook until browned, 4-5 minutes on each side.
- Transfer the chicken to a plate and cover well with foil.
- Add the garlic to the cast iron skillet and cook for 1 minute, just until fragrant.
- Add the honey, water, vinegar, ginger if using and soy sauce. Cook on medium heat until the sauce reduces down and thickens slightly (about 5-8 minutes). Stir occasionally.
- If you want the sauce thicker, cook on low for longer, stirring occasionally.
- Transfer sauce to a bowl. Set aside.
- Add butter to the hot cast iron skillet and melt on low-medium heat.
- Add the diced onion and cook for about 1 minute, just until soft.
- Add in the uncooked rice and dried thyme, stir and cook for a minute.
- Pour in the chicken broth, stir to combine.
- Add the meat back to the pan, on top of the rice. Skin side up if using bone-in thighs.
- Cover with foil and bake for 45-50 minutes. When 5 minutes are left, uncover the pan, brush chicken with the sauce and broil for 5 minutes.
Serve with lemon slices, fresh parsley and extra sauce on top of the chicken.0 Calories: 496 Carbohydrates: 44 Protein: 22 Fat: 25 Saturated Fat: 6 Cholesterol: 115 Sodium: 729 Potassium: 389 Fiber: 0 Sugar: 16 Vitamin A: 145 Vitamin C: 7.7 Calcium: 35 Iron: 1.7
This article and recipe adapted from this site