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Spicy Maple Chicken with Coconut Rice

A delightful dish featuring tender chicken thighs coated in a sweet and spicy glaze, served over creamy coconut rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken thighs Use halal-friendly.
  • 1/4 cup maple syrup
  • 2 tablespoons soy sauce
  • 1 tablespoon sriracha Adjust based on spice preference.
  • 1 tablespoon olive oil For cooking.
For the Coconut Rice
  • 1 cup coconut milk
  • 1 cup jasmine rice
  • to taste Salt and pepper
For Garnish
  • as needed Chopped green onions For garnish.

Method
 

Preparation
  1. In a bowl, mix together the maple syrup, soy sauce, sriracha, and a sprinkle of salt and pepper.
  2. Place the chicken thighs in the marinade, ensuring they are fully coated. Let them sit for at least 15 minutes, or up to 2 hours.
Cooking Rice
  1. In a saucepan, combine the jasmine rice and coconut milk. Season with a dash of salt and bring it to a boil.
  2. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and fluffy.
Cooking Chicken
  1. In a large skillet, heat olive oil over medium-high heat.
  2. Add the marinated chicken thighs, searing for about 5-7 minutes on each side until golden brown and cooked through.
Serving
  1. Serve the spicy maple chicken over a bed of fluffy coconut rice, finishing with freshly chopped green onions.

Notes

For best flavor, marinate the chicken for as long as possible. Avoid overcrowding the pan when searing chicken.