Curried Braised Chicken with Grapefruit, Honey and Thyme 

kelly's kitchen, recipes, Style at a Certain Age

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

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Curried Braised Chicken with Grapefruit, Honey and Thyme

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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.

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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.

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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.

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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. 

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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

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Key Ingredients and Equipment

0917 Equipment and Ingredients

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.

Print

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Curried Braised Chicken with Grapefruit, Honey and Thyme 

  • Author: Colu Henry
Print Recipe

Ingredients

Scale

1 1/2 – 2 lbs. Boneless Skinless Chicken Thighs

Kosher Salt and Black Pepper

1/3 cup Grapefruit Juice, or Orange Juice

1/4 cup Hot Honey, or regular honey

1 tsp. Curry Powder

1 tbsp. Minced Fresh Thyme

1 1/2 tsp. Cornstarch whisked with 2 tbsps. Water

Instructions

Preheat the oven to 375º F. 

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 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. 

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 reduced pan juices over the chicken.

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Kelly Djalali

is our 40s+ fashion & food contributor. She posts a Daily Look on Tuesdays, writes about Fashion on Thursdays, joins Beth for Fridays with Oscar and shares a new recipe Sunday evenings.

She’s 47, 5’0, and a petite 0/XS.

Kelly also has a food blog called Djalali Cooks, which you can find by clicking the world icon below.

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