Community recipe
Apricot-Glazed Chicken Thighs with Gingery Carrot Rice
Juicy, golden chicken thighs get coated in a sweet-tangy apricot glaze with garlic and ginger, then served over fluffy rice studded with tender carrots. A skillet supper with familiar flavors and a bright, glossy finish.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- easy
Get ready
Ingredients
- 250 g jasmine rice
- 150 g carrots, grated
- 375 ml chicken broths
- 0.5 tsp salt
- 120 g apricot preserves
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp dijon mustard
- 2 garlics, minced
- 1 tsp fresh ginger, grated
- 700 g chicken thighs, boneless, skinless
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tbsp neutral oil
- 2 scallions, thinly sliced
Make it
Instructions
- 01
Rinse the rice and start the carrot rice
Set out a medium saucepan with a tight-fitting lid, a fine-mesh sieve, and a box grater. 250 g jasmine rice; rinse it in the sieve under cool water, swishing with your fingers, until the runoff is mostly clear, then drain well. 150 g carrots; rinse, peel, and grate them on the large holes of the grater. Put both in the saucepan with 375 ml low-sodium chicken broth and 0.5 tsp salt. Bring to a boil over medium-high heat, stir once, cover, and reduce the heat to low. Simmer for 15 minutes, until the liquid is absorbed and the rice is tender; keep covered off the heat while you cook the chicken. | Why: Rinsing removes excess surface starch, while the covered rest lets the rice finish steaming evenly.
- 02
Mix the apricot-ginger glaze
While the rice simmers, set out a small bowl, a cutting board, and a sharp knife. 120 g apricot preserves; measure into the bowl. 2 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, and 1 tsp Dijon mustard; add and stir together. 2 cloves garlic; peel and finely mince. 1 tsp fresh ginger; peel and finely grate. Stir both into the bowl until the glaze is smooth, then set it beside the stove. | Why: Mixing the glaze ahead makes it quick to add at the end, when its sugars can brown fast.
- 03
Sear the chicken
Set a large skillet over medium-high heat and keep a clean plate and instant-read thermometer nearby. 700 g boneless, skinless chicken thighs; pat completely dry with paper towels, arranging them in a single layer. Season both sides with 1 tsp kosher salt and 0.5 tsp black pepper. Add 1 tbsp neutral oil to the hot skillet; when it shimmers, lay in the thighs without crowding (work in batches if needed). Sear for 5–6 minutes per side, turning once, until deeply golden outside; the centers may not yet be fully cooked. Transfer the thighs to the clean plate. | Why: Dry surfaces and a hot pan encourage browning, building savory flavor before the sweet glaze goes in.
- 04
Glaze the chicken until cooked through
Lower the skillet heat to medium-low. Pour in the prepared apricot mixture, carefully scraping up the browned bits, and bring it to a gentle bubble. Return the thighs and any plate juices to the skillet, turning to coat. Cover and cook for 3–5 minutes, turning once, until the thickest part of every thigh reaches 74°C (165°F) on an instant-read thermometer. If needed, continue cooking in 1-minute increments and check again. Uncover and spoon the bubbling glaze over the chicken for 1 minute, until glossy and lightly thickened. Transfer the chicken to a clean serving plate and let it rest for 5 minutes; keep the glaze warm in the skillet. Fluff the rested rice with a fork. | Why: Gentle heat lets the chicken finish safely without scorching the fruit-sweetened glaze.
- 05
Garnish and serve
Spoon the fluffy carrot rice onto a warm platter or divide it among four plates. Arrange the rested chicken over the rice and spoon the remaining warm glaze across the top. 2 scallions; rinse, dry, trim, and thinly slice them, then scatter over the dish just before serving. | Why: Fresh scallions add a crisp, savory contrast to the glossy glaze and tender rice.
