Description
A delightful dish of succulent chicken thighs glazed in maple syrup, served over creamy coconut rice, creating a tropical flavor experience.
Ingredients
Scale
- 4 chicken thighs
- 1/4 cup maple syrup
- 1 cup coconut milk
- 1 cup jasmine rice
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Marinate the Chicken: In a mixing bowl, whisk together the maple syrup, soy sauce, garlic powder, salt, and pepper. Add the chicken thighs, ensuring each piece is well-coated in the marinade. Let this sit for at least 30 minutes; overnight is even better if time permits.
- Prepare Coconut Rice: In a medium pot, combine jasmine rice and coconut milk. Bring to a gentle boil, then reduce to low heat. Cover and let it simmer for about 15-20 minutes until all the liquid is absorbed and the rice is tender. Fluff the cooked rice with a fork.
- Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Lay the marinated chicken thighs in the skillet. Cook for about 6-8 minutes on each side until fully cooked and lightly golden.
- Serve and Garnish: Remove the chicken from the skillet and let it rest for a few minutes. Serve the coconut rice on a plate, top with the glazed chicken, and finish with chopped cilantro.
Notes
To enhance flavors, marinate up to 24 hours in advance. Customize with steamed veggies in the rice or adjust for spice preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 24g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg