It’s an “Asian” inspired dish… With glazed baked chicken thighs and a rice pilaf.
(I used the ingredients to taste, but this is a rough measurement)
2 cloves of chopped garlic, 1 tablespoon of brown sugar, two tablespoons of chopped green onion (plus a little extra to top chicken with when serving), 1 teaspoon of red pepper flake, 2 tablespoons of honey, ¼ cup of soy sauce, 3 tablespoons of olive oil, a pinch of garlic powder, and salt and pepper. Whisk ingredients together. Make sure you taste it! My glaze was equal parts sweet and salty with a little kick from the red pepper. I reserved some glaze and heated it in a small pan to drizzle on top of chicken once it was done. (I added a pat of butter to the glaze when heating it to make it a little creamier)
Preheat oven to 375
Rinse and pat dry chicken thighs.
Lift skin and spread glaze underneath with a spoon. (Best to do this when your chicken is in a baking pan) Also add a little bit of the glaze to the bottom of your pan. With the back of a spoon, spread some of the glaze on top of the chicken skin as well, but don’t add too much otherwise the chicken skin will get soggy. Bake in the oven for 45 minutes.
One medium onion, two cloves garlic, one cup of rice, 2 ¼ cups of chicken stock, ½ cup of frozen peas, pinch of garlic powder, 1-2 teaspoons of dried parsley, 1-2 tablespoons of butter, and salt and pepper to taste.
Chop onion and garlic. In a small separate pan heat 2 ¼ cups of chicken stock. In a deep pan, saute onions in oil until translucent. Add chopped garlic. Once garlic is cooked add 1 cup of rice. Mix together and season generously with salt and pepper. Once rice has turned translucent add ½ cup of frozen peas and continue to cook. Add 1-2 tablespoons of butter and continue to saute. Once the rice looks a milky white color, add the boiling chicken stock to the pan and stir to combine everything. Add garlic powder and parsley. Before placing your lid on the pan, taste the liquid in the pan to make sure it is seasoned well. Bring everything to a boil and let boil for 1-2 minutes. Place lid on pan and turn heat down to low. Let it simmer for 25-30 minutes. Once done, lift lid and fluff rice with a fork. (Don’t lift the lid while rice is cooking until after 25 minutes has passed.)
Pile rice on top of plate/bowl. Place chicken on top of rice and drizzle with glaze. Add a few pieces of chopped green onion on top of chicken and eat your heart out!