Glazed Chicken and Raisin Pilaf

Elevate your weeknight dinner with this aromatic Glazed Chicken and Raisin Pilaf, a dish that expertly balances sweet, savory, and warm spices. Tender, seared chicken thighs are coated in a luscious honey-soy glaze infused with garlic and ground ginger, creating a sticky, flavor-packed main. The accompanying basmati rice pilaf is simmered in fragrant chicken broth with a hint of cinnamon, studded with plump raisins and crunchy slivered almonds for a rich textural contrast. Finished with a sprinkle of fresh parsley, this one-pan masterpiece is as visually stunning as it is delicious. Perfect for family dinners or an elegant yet easy dinner party dish, this recipe is a must-try for lovers of sweet and savory combinations.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 3 tablespoons honey
• 2 tablespoons soy sauce
• 2 cloves, minced garlic
• 0.5 teaspoons ground ginger
• 1 cup basmati rice
• 2 cups chicken broth
• 1 medium, finely chopped yellow onion
• 0.5 teaspoons ground cinnamon
• 0.5 cups raisins
• 0.25 cups slivered almonds
• 2 tablespoons, chopped fresh parsley
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 2

Season the chicken thighs with salt and black pepper on both sides.

Step 3

Sear the chicken for 3-4 minutes on each side until golden brown. Remove and set aside.

Step 4

In a small bowl, whisk together honey, soy sauce, minced garlic, and ground ginger. Set aside.

Step 5

Wipe the skillet clean and return it to medium heat. Add the honey-soy glaze to the skillet and let it simmer for 2 minutes until slightly thickened.

Step 6

Return the chicken thighs to the skillet, coating them with the glaze. Reduce the heat to low, cover, and cook for an additional 8-10 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).

Step 7

While the chicken cooks, heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat.

Step 8

Add the chopped onion to the saucepan and cook for 3-4 minutes until softened.

Step 9

Stir in the basmati rice, ground cinnamon, and a pinch of salt, toasting the rice for 1-2 minutes.

Step 10

Pour in the chicken broth, bring to a boil, and then reduce the heat to low. Cover and simmer for 15 minutes.

Step 11

After 15 minutes, stir in the raisins, cover again, and cook for an additional 5 minutes or until the rice is tender and the liquid is absorbed.

Step 12

Remove the saucepan from the heat and fluff the rice with a fork. Stir in the slivered almonds and chopped parsley.

Step 13

To serve, plate the raisin pilaf and place a glazed chicken thigh on top. Drizzle any remaining glaze over the chicken.

Step 14

Garnish with additional parsley if desired and serve warm.

Nutrition Facts

Serving size	(1452.8g)

Amount per serving	% Daily Value*
Calories	2071.0

Total Fat 90.1g	0%
Saturated Fat 17.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 500mg	0%
Sodium 5010.3mg	0%
Total Carbohydrate 192.2g	0%
Dietary Fiber 11.8g	0%
Total Sugars 111.2g
Protein 132.7g	0%

Vitamin D 28IU	0%
Calcium 312.9mg	0%
Iron 13.0mg	0%
Potassium 2711.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.4%

Protein: 25.2%

Carbs: 36.4%