Sambal & Honey Glazed Chicken Thighs with Garlic Ginger Rice & Slaw

This is such a good meal, when I make it my friends and family devour every single bite. The chicken uses a Korean style glaze with chili (sambal here), honey, tamari or soy (use tamari for gluten free), fresh ginger and garlic. After browning chicken on the stove in a pan, you pour over the glaze and transfer to the oven to finish cooking. While it's finishing in the oven, you have enough time to make the slaw and clean up the kitchen. If you don't have or can't find sambal, you an sub gochujang, harissa or sriracha.

The rice is so insanely good and flavorful, using lots of fresh garlic and ginger sautéed in sesame oil before adding the rice and chicken stock. You'll start the rice first since it takes the longest and can sit and steam with the lid on while you finish everything else. The key with this and all my other rice dishes is NEVER to peak under the lid while cooking - all the steam that makes the rice perfect will escape.

The slaw here is so good you'll start making it on its own for a WFH lunch, as is or with some poached chicken. The crunchy cabbage, carrots and apple is the perfect balance to the chicken and rice.

Everything in this meal keeps for 2 days in the fridge so it's a great thing to make a big batch of to enjoy leftovers, or to meal prep at the beginning of the week (just don't dress the slaw ahead or it will get soggy, only dress the portion you're eating).

You'll want to use an ovenproof skillet that is shallow and wide, large enough to fit all the chicken thighs you're cooking.

Gluten Free if you use tamari, dairy free.

Serves 4.