Ingredients
Units
Scale
- 4 bone-in, skin-on chicken thighs (about 2 lbs)
- Kosher salt and black pepper
- 1 tablespoon neutral oil (avocado or grapeseed)
- 1/4 cup Hot Pepper Jelly
- 1 tablespoon soy sauce
- 1 tablespoon freshly squeezed lime juice
- 1 garlic clove, minced
- 1 cup jasmine rice, rinsed
- 1 small eggplant (about 3/4 lb), cut into 1-inch cubes
- 1 cup full-fat coconut milk
- 1 cup vegetable broth
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- Freshly chopped cilantro and lime wedges, for serving
Instructions
- Preheat the oven to 400°F.
- Pat the chicken thighs dry and season generously with salt and pepper.
- Heat the oil in a deep oven-safe skillet or braiser over medium-high heat. Place the chicken skin-side down and sear for 4 minutes until golden and crisp. Flip and cook for another 2 minutes, then transfer to a plate.
- In the same pan, add the rice, coconut milk, broth, garlic, salt, and cubed eggplant. Scrape up any browned bits from the bottom to build flavor. Bring to a gentle simmer.
- In a small bowl, whisk together ¼ cup of the prepared pepper jelly glaze, soy sauce, lime juice, and garlic.
- Nestle the chicken thighs on top of the rice, skin-side up, and brush generously with the glaze. Cover tightly with a lid or foil and bake for 25 minutes.
- Remove the lid and bake for another 10–12 minutes, until the chicken is glossy and the rice is fluffy and lightly golden around the edges. Let rest for 5 minutes before serving.
- Spoon the coconut rice and roasted eggplant onto plates, top with the glazed chicken, and finish with cilantro and lime.