Cooking Instructions
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Step 1
Combine juice of the
Lemons (2)
,
Garlic (4 cloves)
,
Truffle-Infused Honey (20 g)
,
Dijon Mustard (15 g)
,
Dried Parsley (as needed)
,
Salt (3 g)
,
Ground Cumin (as needed)
, and
Ground Turmeric (as needed)
.
Step 2
Place mixture in a plastic ziplock bag along with
Boneless, Skinless Chicken Thighs (5)
and mix thoroughly to make sure chicken is coated. Seal the bag tightly and place it in the refrigerator to marinate overnight.
Step 3
he next day, get out a large skillet with deep sides and heat the
Olive Oil (1 dash)
in it over medium high heat. Remove the chicken from the bag right into the pan and reserve the marinade. Let the chicken brown for about 3-4 minutes on each side. While it cooks, preheat the oven.
Step 4
Preheat the oven to 350 degrees F (180 degrees C). Transfer to a plate when done.
Step 5
Add the
Lemon (1/2)
to the pan and let them brown slightly for about 1 minute on each side. Remove them to the plate with the chicken.
Step 6
Add the
Onion (1)
and let it get fragrant for 1-2 minutes. Stir in the
Long Grain White Rice (160 g)
and let it soften for about 30 seconds, then pour in the reserved marinade and
Chicken Stock (560 mL)
. Let it come to a simmer, then add the chicken and the lemon back to the pan. Cover the pan with its lid and transfer it to the oven.
Step 7
Bake for 35 minutes, then remove the lid and bake for another 10 minutes.
Step 8
Sprinkle
Fresh Mint (2 g)
over top and fluff up the rice a little with a fork. Serve immediately right from the pan and enjoy!
