Cooking with citrus makes me feel happy. Whether it’s lemons, limes or oranges – there are so many ways to add bright pops of color and flavor to baked goods and even savory dishes. In sauces and dressings, citrus juice can brighten flavor, balance fats and cut richness. You'd be surprised how much adding just one tablespoon of citrus zest can amp up a cake's frosting or add zip to a marinade. Chili-Lime Jalapeno Corn and Blueberry Lemon Bundt Cake are two of my favorite dishes that use these techniques on the blog. Try one of these classic flavor combinations this month in your kitchen: orange and cranberry, blueberry and lemon, chili seasoning and lime.
This one-pot chicken dish I'm sharing today, ready in about 25 minutes, is a new favorite, perfect for weekend or weeknight cooking and impressive for serving to company. When served directly from the pan, this dish makes a beautiful presentation and pairs deliciously with a glass of Sauvignon Blanc.
One-Pot Citrus Chicken with Jasmine Rice and Fresh Thyme
2 pounds boneless skinless chicken thighs (about 4 – 5)
Medium onion, diced
4 cloves garlic, finely chopped
1 1/2 cups jasmine rice
3 cups chicken stock
1/2 large lemon, plus zest
2 clementines, such as Cuties, plus juice and zest
4 sprigs of fresh thyme
1 bay leaf
1/3 cup chopped fresh parsley
4 tablespoons butter
Set a large skillet with a tight fitting lid over medium-high heat, with 2 tablespoons of olive oil. Liberally salt and pepper chicken thighs on both sides. Using a microplane, zest 1 clementine and 1 tablespoon of lemon zest. Slice lemon and clementines into rounds, reserving a half of one clementine for juicing.
Once hot, add chicken and brown on both sides (about 2 minutes per side). You are not cooking chicken all the way through. Remove from skillet to a plate.
In the same skillet, add onions, rice. Cook, stirring, 1 minute. Add garlic and butter and stir for 30 seconds. Add fresh thyme, bay leaf and chicken broth. Nestle chicken thighs back in the pan. Add lemon and clementine slices into the pan and squeeze the juice of the other half clementine over. Reduce heat to medium-low. Cover and cook for 10 – 15 minutes or until liquid is absorbed. Watch closely, to prevent rice from getting too brown on the bottom. Remove thyme sprigs and bay leaf, discard. Garnish with parsley. Serve with roasted vegetables and/or a fresh garden salad.