Sweet Balsamic Chicken and Olive Rice
- ½ cup chicken broth
- 3 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- 1 lemon, juiced
- coarse sea salt and ground black pepper to taste
- 4 large skinless, bone-in chicken thighs
- 4 thick slices sweet onion
- 6 cloves garlic, peeled
- 5 sprigs fresh rosemary
- 1 lemon, cut into wedges
- 2 cups water
- 1 cup uncooked white rice
- 2 tablespoons chopped Kalamata olives
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon zest
- Preheat oven to 375°F (190°C) . Move a rack to the center position of the oven.
- Stir broth, vinegar, maple syrup, and lemon juice together in a bowl; remove ½ cup marinade to a separate bowl and reserve for later use.
- Add chicken to first bowl and turn to coat with marinade; refrigerate for 30 to 60 minutes.
- Heat a large ovenproof skillet over medium-high. Remove chicken thighs from marinade; shake to remove excess moisture. Season chicken with salt and pepper.
- Sear thighs in hot skillet until marinade begins to caramelize and chicken is golden brown, about 4 minutes per side; remove chicken to a plate.
- Lay onion slices into the skillet; top each with a chicken thigh. Add garlic cloves and reserved marinade to the skillet.
- Bake in preheated oven for 15 minutes. Add lemon wedges and rosemary to the skillet and continue cooking in oven until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes more.
- While the chicken bakes, mix rice and water in a saucepan; bring to a boil, reduce heat to low, and place a cover on the saucepan. Cook rice until the water is completely absorbed and the rice is tender, 12 to 14 minutes. Fluff rice with a fork and let cool slightly.
- Dump cooled rice into a large bowl; add olives, olive oil, and lemon zest and mix. Season rice mixture with salt to serve with chicken immediately out of oven.
This makes a fantastic dinner party dish; simply double the ingredients to make a great centerpiece that everyone can dig into!
What others are saying
Melissa Hunter says:
Loved the marinade, but skipped the sweetener. The olive rice was my favorite, I plan to make this again soon. I used Jasmine rice and it was perfect, so fragrant!
Stephanie D says:
This was so good! I did lemon rice instead of olive rice, and it worked perfectly with the balsamic chicken. I just added lemon juice and extra zest. I also subbed maple syrup with honey. Such a delicious meal!
Katie Hason says:
The olive rice was so good, the parsley made it so flavorful. The chicken was also delicious! I'm thinking about adding this recipe to my holiday menu.
Laura Griffin says:
I've never had olive rice before, and I was a little hesitant at first. However, it was really good! Parsley is my new favorite ingredient to cook with, and I was excited to try it in the rice. The meat was also very flavorful, a sweet and zesty combination. I felt like a real chef after making this!
Tarragon Boi says:
I was worried that the balsamic glaze that they made would stick in my cast iron pan and create a big mess, so I did part of it in my non-stick pan and then finished it on a baking sheet. This was a huge mistake, because a week later I made it again in cast iron and it tasted SO much better. The real difference was in the onions, which caramelize in the pan and turn out great.