This one skillet Mediterranean chicken is truly a marvel with lots of hot spices, lemon and rice, all cooked together in a complete meal.
Preparation:
Cook:
Level: Easy
Ingredients
- FOR THE CHICKEN:
- ¼ cups Fresh lemon juice
- 4 cloves Roasted garlic *see note to prepare
- 1 tbsp Truffle infused honey
- 1 tbsp Dijon Mustard
- ½ teaspoon Dried parsley
- ½ teaspoon Salt
- ¼ teaspoons Turmeric
- ¼ teaspoons Cumin
- 5 whole Boneless skinless chicken thighs
- FOR THE RICE:
- ½ Thinly sliced lemon
- 1 dash Olive oil
- 1 whole Onion, finely diced
- 1 cup Long grain rice
- 2-⅓ cups chicken stock
- 1 tbsp Fresh mint, coarsely chopped
Preparation
Note: To roast garlic, cut off the top to reveal the tops of the cloves. Drizzle the top with olive oil and a pinch of salt, then wrap in foil. Roast it in a 350ºF oven for 1 hour, then refrigerate and use as needed! It keeps for a long time.
Marinate the chicken the night before. Combine all of the marinade and chicken ingredients in a resealable plastic bag and toss well to ensure the chicken is evenly coated. Make sure the bag is tightly closed and let it sit in the fridge overnight. The next day, get out a large, deep-sided skillet and heat the olive oil in it over medium-high heat. Remove the chicken from the bag directly into the pan and reserve the marinade. Let the chicken brown for about 3-4 minutes on each side just to develop some color. While baking, preheat the oven to 350ºF. Remove the chicken to a plate when cooked.
Add the lemon slices and let them lightly brown for about a minute on each side. Remove them to the plate with the chicken. Then add the onion and let it flavor for a minute or two. Stir in rice to soften for about 30 seconds, then pour in reserved marinade and chicken broth. Bring to a simmer, then cover the pan with its lid and transfer it to the oven. Cook everything for 35 minutes, then remove the lid and cook for another 10 minutes.
When cooked, sprinkle with fresh mint and stir the rice a little with a fork. Serve straight out of the mold and enjoy!
