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1 chicken thigh per person (bone-in, skin-on)
Butter, 1 Tbsp per cup of rice
Warm cooked brown rice, 1 cup per person
1 cup of carrot per person, peeled and cut into coins (1-2 carrots each)
Honey, 1 tsp per cup of carrot
Optional - 2 Tbsp cooked chickpeas per person
1/2 cup of snap peas per person, ends removed and chopped
1/4 cup chopped sweet pepper per person
Preheat your oven to 350°F.
Pat the skin of the chicken dry and season both sides with salt. Using a spoon, gently place 2-3 teaspoons of Redhead Hot Sauce under the skin of each thigh (there should be natural pockets where it easily comes away from the meat and you can put the spoon in). Place skin side down in a cold oven-safe skillet and bring the heat up to medium (this will help avoid shrinking or tearing the skin, which can happen with a hot skillet). Cook until the skin is brown and mostly crisp (about 8-10 minutes).
Flip the thighs in the pan and place in the oven and cook until an instant read thermometer reads 165°F in the thickest part of the thigh (about 15 minutes). Turn off your oven and allow the chicken to rest with the oven door open for about 5 minutes.
In a skillet over medium high heat melt the butter. Season the rice with a few pinches of salt. Once the butter has stopped bubbling and is a dark honey color add the rice, stir well to coat, and then press into a single layer and reduce the heat to medium low. Allow to cook for 6-8 minutes to build up a nice crust, then stir to break it up.
Add the carrots to a pan with a lid along the hawayej, honey, a splash of water and glug of olive oil. Turn the heat on to medium. Cook, shaking the pan occasionally, until tender-crisp (about 4-6 minutes)
Uncover and raise the heat to medium-high, stirring frequently until the liquid reduces to a glaze, coating the carrots.
Heat some olive oil in a skillet over medium high heat (about two teaspoons per person is perfect). If using the chickpeas add them and cook for a few minutes until the outsides are a bit dried.
Add the snap peas, peppers, and Shabazi and raise the heat to high, stirring continually until the peas are bright green and tender-crisp, then remove from the heat and season with salt to taste.
Everything together. You can have more hot sauce on the side, and the rendered chicken fat and fond (brown crispy bits) in the pan are great with the rice as well. Or save it to use in another recipe.
Food images and recipe © Christian Leue.
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