Description
A delightful fusion of sweet maple chicken and creamy coconut rice, perfect for weeknight dinners or special gatherings.
Ingredients
Scale
- 4 chicken thighs
- 1/4 cup maple syrup
- 1 cup coconut milk
- 1 cup jasmine rice
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Marinate the chicken: In a bowl, whisk together the maple syrup, soy sauce, garlic powder, salt, and pepper until combined. Add the chicken thighs, ensuring they are well coated. Let them marinate for at least 30 minutes.
- Prepare the coconut rice: In a medium pot, combine the jasmine rice and coconut milk. Bring to a boil, then reduce to low heat, cover, and cook for about 15-20 minutes. Fluff the rice with a fork before serving.
- Cook the chicken: In a large skillet, heat the olive oil over medium heat. Add the marinated chicken thighs and cook for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- Serve and garnish: Spoon the coconut rice onto plates, top with glazed maple chicken, and sprinkle with chopped cilantro.
Notes
For a lighter version, use light coconut milk. Marinate chicken ahead for deeper flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 17g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 90mg