CRANBERRY HORSERADISH GLAZED CHICKEN THIGHS OVER LEEK AND PEA RICE

8 Ingredients or less|Chicken

Ingredients

The Chicken:

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder.

½ cup flour

4 bone-in, skin-on chicken thighs, approx. 1 ½-2 pounds

3 tablespoons olive oil

1, 8 ounce jar Cape Cod Cranberry Harvest cranberry horseradish jelly

2 tablespoons Dijon mustard

⅓ cup orange juice

The Rice:

4 tablespoons butter

1 sweet onion, chopped

1 leek, chopped (white and light green parts)

5 large garlic cloves, chopped

3 cups cooked rice (1 cup raw rice cooked to package directions)

1 cup frozen peas, thawed

2 teaspoons salt

1 teaspoon black pepper

3 scallions, chopped

Instructions

Preheat oven to 350 degrees.

Combine salt, pepper, garlic powder, and flour in a large ziplock bag. Add chicken thighs, one at a time, and shake to thoroughly coat. Heat the olive oil in a large non-stick skillet over medium high heat. When the pan is very hot, add the coated thighs, skin-side-down. Cook for 3-4 minutes until the skin is browned and very crispy. Flip thighs over and cook for another 2 minutes.

In a small sauce pan, combine the jelly, mustard, and orange juice. Cook over medium heat whisking until the jelly has melted and sauce is smooth.

Place chicken thighs into an 8” x 8” baking dish, skin side up (reserve pan drippings). Pour the jelly sauce over the chicken and transfer to oven. Bake for 30-40 minutes until the internal temperature measures 160-165 degrees.

Add the butter to the pan drippings followed by onion, leeks, and garlic. Cook, stirring occasionally, over medium heat until onions and leeks are very soft and fragrant, about 3-4 minutes. Add the rice, peas, salt, and pepper and cook for 2 more minutes until well combined.

Serve the chicken over the rice and drizzle with the pan juices from the chicken. Garnish with scallions. DEVOUR!!