When I come home from a day at the hospital, one of the many things J is good at is that he will have dinner on the table when I walk in the door. I recently found a chicken thigh recipe in an edition of the Real Simple magazine that I wanted to try. J did all the hard work and I just enjoyed the fruits of his labor.
Disclaimer: J hates to follow recipes. SO I am sure his measurements were estimated… it was still delish so it is an easy recipe to add your own touches to 🙂
Chicken Thighs + Sausage + Spring Onions Over Rice
-4 oz of a dry-cured sausage cut into 1/4-in pieces
-Chicken thighs with the skin on
-3/4 black pepper
-1 tsp kosher salt, divided
-One large bunch of spring onionsBottoms halfed lengthwise and tops thinly sliced
-1 small red onion, cut into 1/2-in wedges
-6 cloves of garlic, smashed
-1 tbsp olive oil
-1 small yellow onion, finely chopped
-2 cups of rice (we used a garlic quinoa and brown rice packet)
-2 cups of low sodium chicken broth
side notes:
I know for a FACT we did not have chicken broth, because I do the grocery shopping. He must have used vegetable “better than bouillon”.
Also, fun fact I didn’t know: Spring onions, (also known as scallions or green onions), spring onions just very young onions. Now you know. 🙂
How to Make It:
Preheat oven to 450°F. Cook sausage over medium-high, stirring occasionally, until browned (about 5 minutes). Transfer to a plate.
Season chicken with pepper and ¾ teaspoon salt. Add to pan, skin side down, and cook until skin is browned and crisp (about 6 minutes). Transfer to plate.
Add halved spring onion bottoms, red onion, garlic, and sausage to a glass bakeware and stir to combine. Place chicken, skin side up, on top of mixture and transfer dish to oven. Roast for about about 15 minutes.
While chicken is cooking, heat oil in a medium pot over medium-high. Stir in yellow onion and cook, stirring occasionally, until beginning to soften, about 3 minutes. Stir in rice, broth, and remaining ¼ teaspoon salt. Since our rice was already cooked we just let it simmer together for about 5 minutes.
Top chicken with the spring onion tops and serve over rice.
We thought it had a lot of flavor while still being healthy. A nice light summer dish!
