You Can Still get Dinner on the Table!
If you start this recipe now, you can still get a delicious fresh dinner on the table tonight! Who doesn’t love a quick, one pot chicken dish? Barely any prep, ingredients you already have on hand, and cooks in less than an hour. Try this delicious honey skillet chicken dish, over a bed of brown rice with spinach. You will love it!
Honey Skillet Chicken
6-8 chicken thighs
1 medium onion, diced
2 Tbsp. olive oil
1 C. tomato sauce
3/4 C. orange juice
1/4 C. lemon juice
1/4 C. honey
2 Tbsp. Dijon mustard
1 tsp. salt
2 tsp. chopped garlic (or frozen cubes)
Combine the tomato sauce, juices, honey, mustard, salt and garlic in a plastic container and stir together. Set aside. Heat the olive oil in a large skillet (12-14 inch). Saute onion until it begins to soften. Place chicken, skin side down in the pan (push onions aside, so that chicken can touch bottom of pan and brown). Leave to brown for 2-3 minutes, and then turn skin side up.
Pour reserved sauce over the chicken and bring to a boil.
Cover and reduce flame to simmer for 40 minutes. In the meantime, cook 2 cups of rice (I use brown basmati), according the the package directions. When the rice is done, add 3-4 handfuls of fresh baby spinach leaves into pot with hot rice.
The heat will cook the spinach, and it will shrink .
When the chicken is done, spoon off some of the fat from the sauce. Remove the chicken from the sauce, and bring the sauce back to a boil for 5 minutes, to thicken. Serve chicken on a bed of the rice, and spoon sauce on top. I gave a little sprinkle of dried parsley flakes as a garnish.