These (slightly) spicy glazed chicken thighs are super tender and deliver huge flavor with very little effort. No marinade necessary. Perfect for quick weeknight dinners!
Preparation:
To cook:
Level: Easy
Serves: 2
Ingredients
- 1 envelope Instant onion soup mix
- 1 tbsp Honey
- ½ cups Cider
- ½ teaspoon Fresh thyme leaves
- 1 teaspoon Red curry paste
- ¾ teaspoons Fine salt
- ¼ teaspoons Freshly ground black pepper
- 4 Chicken Thighs, Bone-In With Skin
- 1 tbsp Olive oil
- 2 slices Fresh pineapple, cut ¼ inch thick
- ½ Serrano pepper, sliced
- 1 cup Cooked brown rice, for serving
Preparation
1. Preheat oven to 400 degrees F.
2. Whisk together soup mix, honey, apple cider, thyme, curry paste and 1/2 tsp salt in medium bowl. Put aside.
3. Season the chicken thighs on both sides with salt and pepper. Heat the olive oil in an ovenproof skillet over medium-high heat. Brown the chicken thighs in the hot oil, skin side down, until the skin turns golden brown and no longer sticks to the pan, about 5 minutes.
4. Turn the chicken pieces over so they are skin side up and immediately pour the reserved onion soup mixture over the chicken. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken thighs are cooked through. While the chicken cooks, baste with the pan juices two or three times. Remove the skillet from the oven and transfer the chicken to a cutting board. Let stand 5 minutes.
5. While the chicken is resting, heat the skillet on a burner set to medium. Add the sliced serrano pepper to the pan. When the drippings begin to simmer, place a slice of pineapple in the drippings and simmer for 1-2 minutes. Flip and simmer another 1-2 minutes. Repeat with the other slice of pineapple.
6. To serve, divide the rice evenly between two plates. Place a slice of pineapple over the rice on a plate, top with two chicken thighs and, using a ladle or large spoon, drizzle with half the cooking juices, making sure to have serrano peppers. Repeat with the second plate and the remaining chicken, pineapple slice and juices. Garnish with a few fresh black peppercorns.
*To make a meal for 4 people, just double the recipe.
