CRANBERRY HORSERADISH GLAZED CHICKEN THIGHS OVER LEEK AND PEA RICE

CRANBERRY HORSERADISH GLAZED CHICKEN THIGHS OVER LEEK AND PEA RICE

 

1 tsp. salt

1 tsp. black pepper

1 tsp. garlic powder.

½ cup flour

4 chicken thighs (skin on), approx. 1.5 lbs.

3 Tbs. olive oil

1, 8 oz. jar Cape Cod Cranberry Harvest cranberry horseradish jelly

2 Tbs. Dijon mustard

1/3 cup orange juice

 

Rice:

4 Tbs. butter

1 sweet onion, chopped

1 leek, chopped (white and light green parts)

5 large garlic cloves, chopped

3 cups cooked rice (1 cup raw rice cooked to package directions)

1 cup frozen peas, thawed

2 tsp. salt

1 tsp. black pepper

3 scallions, chopped

 

Preheat oven to 350 degrees.

 

Combine salt, pepper, garlic powder, and flour in a large ziplock bag.  Add chicken thighs and shake to thoroughly coat.  Heat olive oil in a large non-stick skillet over medium high heat.  When the pan is very hot, add the coated thighs, skin side down.  Cook for 2-3 minutes until the skin is browned and very crispy.  Flip thighs over and cook for another minute.

 

In a small sauce pan, combine the jelly, mustard, and orange juice.  Cook over medium heat whisking until the jelly has melted and sauce is simmering. 

 

Place chicken thighs into an 8” x 8” baking dish, skin side up (reserve pan drippings).  Pour the jelly sauce over the chicken and transfer to oven.  Bake for 30 minutes.

 

Add butter to the pan drippings followed by onion, leeks, and garlic.  Sauté over medium heat until onions and leeks are very soft and fragrant.  Add rice, peas, salt and pepper and cook for 2 more minutes until well combined.

 

Serve chicken over the rice and drizzle with the extra pan sauce.  Garnish with scallions.  DEVOUR!!

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© 2018 by PAMELA GELSOMINI, LLC