Careme

Instructions

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1. 1.

   Make the yassa marinade by combining:

   • zest and juice of 1 lemon
   • 2 tablespoons Dijon mustard
   • 2 garlic cloves, finely grated
   • 3/4 teaspoon kosher salt
   • 1/2 teaspoon ground black pepper
   • 1/8 teaspoon cayenne pepper

   Coat 1.25 pounds chicken thighs with the marinade and let stand for 10 minutes.

2. 2.

   While the chicken marinates, thinly slice 10 ounces Walla Walla sweet onion. Halve 12 ounces zucchini lengthwise, then cut it into 1/2-inch-thick pieces.

3. 3.

   Combine 3/4 cup jasmine rice, 1 1/2 cups water, and 1/4 teaspoon kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and leave covered for 5 minutes before fluffing.

4. 4.

   Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add the prepared zucchini and 1/4 teaspoon kosher salt; cook for about 4 minutes, turning occasionally, until browned but still firm. Transfer to a plate.

5. 5.

   Lift the chicken from the marinade, letting the excess drip back into the bowl; reserve the marinade. Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Sear the chicken skin-side down for 5 minutes, then turn and cook for 3 minutes. Transfer it to a clean plate.

6. 6.

   Add the prepared onion to the skillet and cook over medium heat for about 6 minutes, stirring frequently, until softened and lightly golden.

7. 7.

   Stir the reserved marinade, 1 cup low-sodium chicken broth, and 1 bay leaf into the onion. Return the chicken and any collected juices to the skillet. Bring to a gentle simmer, cover, and cook for 15 to 18 minutes, turning once, until the thickest part of the chicken reaches 175°F.

8. 8.

   Transfer the chicken to a plate and rest it for 3 minutes. Discard the bay leaf, add the browned zucchini to the sauce, and simmer uncovered for 3 minutes, until tender and glossy.

9. 9.

   Divide the fluffed rice between two shallow bowls. Spoon the zucchini, onion, and sauce alongside, top with the chicken, and finish with 2 tablespoons chopped fresh parsley.

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