Glazed Chicken and Raisin Pilaf
Elevate your weeknight dinner with this aromatic Glazed Chicken and Raisin Pilaf, a dish that expertly balances sweet, savory, and warm spices. Tender, seared chicken thighs are coated in a luscious honey-soy glaze infused with garlic and ground ginger, creating a sticky, flavor-packed main. The accompanying basmati rice pilaf is simmered in fragrant chicken broth with a hint of cinnamon, studded with plump raisins and crunchy slivered almonds for a rich textural contrast. Finished with a sprinkle of fresh parsley, this one-pan masterpiece is as visually stunning as it is delicious. Perfect for family dinners or an elegant yet easy dinner party dish, this recipe is a must-try for lovers of sweet and savory combinations.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 2 cloves, minced garlic
- 0.5 teaspoons ground ginger
- 1 cup basmati rice
- 2 cups chicken broth
- 1 medium, finely chopped yellow onion
- 0.5 teaspoons ground cinnamon
- 0.5 cups raisins
- 0.25 cups slivered almonds
- 2 tablespoons, chopped fresh parsley
- to taste salt
- to taste black pepper
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the chicken thighs with salt and black pepper on both sides.
Sear the chicken for 3-4 minutes on each side until golden brown. Remove and set aside.
In a small bowl, whisk together honey, soy sauce, minced garlic, and ground ginger. Set aside.
Wipe the skillet clean and return it to medium heat. Add the honey-soy glaze to the skillet and let it simmer for 2 minutes until slightly thickened.
Return the chicken thighs to the skillet, coating them with the glaze. Reduce the heat to low, cover, and cook for an additional 8-10 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
While the chicken cooks, heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat.
Add the chopped onion to the saucepan and cook for 3-4 minutes until softened.
Stir in the basmati rice, ground cinnamon, and a pinch of salt, toasting the rice for 1-2 minutes.
Pour in the chicken broth, bring to a boil, and then reduce the heat to low. Cover and simmer for 15 minutes.
After 15 minutes, stir in the raisins, cover again, and cook for an additional 5 minutes or until the rice is tender and the liquid is absorbed.
Remove the saucepan from the heat and fluff the rice with a fork. Stir in the slivered almonds and chopped parsley.
To serve, plate the raisin pilaf and place a glazed chicken thigh on top. Drizzle any remaining glaze over the chicken.
Garnish with additional parsley if desired and serve warm.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1134 mg | 49% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 27.5 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 667 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
