2 tablespoons minced garlic
1/3 cup honey
1/4 cup water
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon minced ginger optional
Rice:
1 tablespoon butter
1 yellow onion diced
1 teaspoon dried thyme optional
1 cup white rice uncooked (I used basmati)
Kosher salt and pepper to taste
2 cups chicken broth
Garnish:
Lemon slices
Fresh parsley chopped
Preheat oven to 350 degrees. Chicken: Season the chicken on each side with some Kosher salt and black pepper. Heat the cast iron skillet on high heat, once hot, add the canola oil. When the oil starts to slightly simmer, add the chicken, (skin side down if you are using skin on chicken thighs) and cook until browned, 4-5 minutes on each side. Transfer the chicken to a plate and cover well with foil. Sauce: Add the garlic to the cast iron skillet and cook for 1 minute, just until fragrant. Add the honey, water, vinegar, ginger if using and soy sauce. Cook on medium heat until the sauce reduces down and thickens slightly (about 5-8 minutes). Stir occasionally. If you want the sauce thicker, cook on low for longer, stirring occasionally. Transfer sauce to a bowl. Set aside. Rice: Add butter to the hot cast iron skillet and melt on low-medium heat. Add the diced onion and cook for about 1 minute, just until soft. Add in the uncooked rice and dried thyme, stir and cook for a minute. Pour in the chicken broth, stir to combine. Add the chicken back to the pan, on top of the rice. Skin side up if using bone-in chicken thighs. Cover with foil and bake for 45-50 minutes. When 5 minutes are left, uncover the pan, brush chicken with the sauce and broil for 5 minutes. Serve with lemon slices, fresh parsley and extra sauce on top of the chicken.