Today I have a great weeknight meal, an easy recipe that is savory, a little sweet and incredibly delicious. Curried Braised Chicken with Grapefruit, Honey and Thyme is a perfect fall dish to enjoy with rice and broccoli, as I have done today. You can swap in carrots, asparagus, or any other of your favorite vegetables. There are few things as comforting as a chicken and rice dish, so as the weather begins to cool, this Curried Braised Chicken will warm you up in the most satisfying way. Let’s get to it!
The Summary
Today we are making a great weeknight dish: Curried Braised Chicken
Be sure to find the shoppable key ingredients and equipment at the end of the post
Curried Braised Chicken with Grapefruit, Honey and Thyme
Curried Braised Chicken with Grapefruit, Honey and Thyme
This original recipe, by Colu Henry calls for a low and slow roasting of a whole chicken. But today I am modifying it for boneless, skinless chicken thighs. This means a quicker roasting time and works really well if you’re cooking for one or two.
Preheat the oven to 375º F. We are going to roast the chicken thighs at a lower temperature so that we can baste the thighs. The chicken will take about 20-30 minutes to be cooked through.
Season the chicken thighs with salt and pepper and set aside. In a small bowl, whisk together the grapefruit juice, minced thyme, curry powder, and honey. If you can’t have grapefruit, substitute with orange juice.
Place the chicken thighs, seasoned side down in an oven-safe skillet. Season the other side of the chicken thighs with kosher salt and pepper. Pour the honey grapefruit juice mixture over the chicken.
Put the pan in the preheated oven and set a timer for 10 minutes. At the 10-minute mark, baste the chicken thighs with the juices from the pan. Continue roasting and basting every 10 minutes until the chicken thighs are cooked through to an internal temperature of 165 degrees.
Then, transfer the chicken to a plate and tent with foil.
Finishing Touches
On the stovetop, bring the pan juices to a boil. Whisk in a cornstarch slurry until the sauce has thickened. Serve the chicken with rice and your veggie of choice. Drizzle the pan sauce over the chicken.
I made saffron rice to go along with the Curried Braised Chicken and I steamed the broccoli florets in the rice cooker. About halfway through the 40 minute rice cooking time, I simply added the florets on top of the rice, closed the lid and it was perfectly steamed when the rice cooker was finished.
The chicken thighs are juicy and seasoned beautifully. The flavors are a wonderful combination, and using hot honey gives it a little kick. Overall it’s a lovely savory and slightly sweet curried chicken dish. I do hope you give this one a try – it’s a perfect weeknight dinner. Take care and be well, xo Kelly
Key Ingredients and Equipment
OXO Citrus Juicer | Tiny Whisk | Flat Whisk | ThermoPro Meat Thermometer | Lodge 12-inch Cast Iron Skillet
Be sure to visit Beth’s Amazon Shopfront for more recommended items – from tabletop and kitchen, to travel and home essentials.
In Case You Missed It
This morning, Beth shared Fall Outfit Inspiration from Ann Taylor. Make sure to click the title or image below to read the article.
Fall Outfit Inspiration from Ann Taylor