Careme

Instructions

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1. 1.

   Thinly slice 10 ounces Walla Walla sweet onion. On a separate area of the cutting board, halve 12 ounces zucchini lengthwise and cut it into 1/2-inch-thick pieces; set both vegetables aside.

2. 2.

   Make the yassa marinade by combining:

   • zest and juice of 1 lemon
   • 2 tablespoons Dijon mustard
   • 2 garlic cloves, finely grated
   • 1 1/4 teaspoons 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. Wash your hands and sanitize any surface that contacted the raw chicken.

3. 3.

   While the chicken marinates, combine 3/4 cup jasmine rice, 1 cup water, and 1/2 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.

   While the rice cooks, 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 and use a spoon to scrape excess mustard and garlic from the skin back into the marinade bowl; reserve the marinade. Heat 1 tablespoon olive oil in the same skillet over medium heat. Sear the chicken skin-side down without moving it for 6 minutes, then turn and cook for 3 minutes. Transfer it to a clean plate.

6. 6.

   Add the prepared onion and 1/2 teaspoon kosher salt to the skillet. Cook over medium heat for about 6 minutes, stirring frequently, until soft and lightly golden.

7. 7.

   Stir the reserved marinade, 3/4 cup low-sodium chicken broth, and 1 bay leaf into the onion. Return the chicken and its 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 the zucchini is tender and the sauce lightly coats the vegetables.

9. 9.

   Divide the fluffed rice between two shallow bowls. Spoon the zucchini, onions, and sauce over the rice, add the chicken, and finish with 2 tablespoons chopped fresh parsley.

Want more detail? See the temperature guide.