Seared Chicken with tangy honey lemon flavored leeks over a bed of chewy brown rice
 
Ingredients
  • 1 cup brown rice
  • 2 tsp honey
  • 2 lemons
  • 2 leeks
  • fresh parsley
  • 4 bone-in, skin-on chicken thighs
Instructions
  1. Preheat oven to 400 degrees. Rinse lemons, pat dry, and zest. Then halve and juice lemons. Trim leeks and thinly slice white and light green parts (I use my mandolin for this). Rinse them in several changes of water to remove any traces of soil. Drain well. Rinse parsley, pat dry, and chop coarsely
  2. Rinse rice in a fine mesh sieve. Heat 1 tsp olive oil over medium high heat in a medium saucepan. Add rice and toast until dry and starting to brown slightly, until the rice is fragrant. Add 2 cups and 1 tsp salt and stir to combine. Bring to a boil, then reduce heat to low very low and cover. Cook at a bare simmer for 45 minutes. When the rice is tender and most of the water has been absorbed, fluff with a fork and leave covered until serving time to allow the cooked rice to steam slightly.
  3. Brown chicken with salt and pepper, then massage lemon zest into chicken. Heat a large ovenproof skillet over medium heat and add 1 TBS of olive oil to the pan. Add chicken to pn and sear on each side for 4-5 minutes until golden brown. Remove chicken to a plate and set aside.
  4. To the same pan of juices, add leeks and season with salt. Sauté, sitrring occasionally, about 10 minutes, until stating to brown. Remove pan from heat and stir in lemon juice and honey. Return browned chicken thighs to pan and mound leeks on top of chicken. Transfer skilled to oven and bake for about 15 minutes, until chicken is cooked through (I also use an instant read thermometer and take the chicken off at 150˚F and let it sit for about 5 minutes)
  5. Divide rice between plates, then top with chicken and leeks. Sprinkle with parsley and serve.
Recipe by Thyme at http://thymefoodblog.com/2018/08/bostons-south-end-neighborhood-peeling-back-the-diverse-layers-because-there-are-many.html