Yellow mustard in its straightforward form becomes a sharp, jammy glaze for quick-roasted chicken thighs. The vinegar in the bottle does the work, cutting through richness and building on itself as it reduces. Serve with rice to catch every drop.

Serves 2. 35 minutes, 10 at the stove.

About 870 calories a serving, 42 g protein, 125 g carbohydrate, 21 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Put 1.5 cups water in a pot with a pinch of salt and bring to a boil over high heat. Stir in 3/4 cup rice, cover, reduce heat to low, and cook for 15 minutes without lifting the lid.15 min
2. While the rice cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Pat 4 bone-in chicken thighs dry and season both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Place them skin-side down in the skillet and sear for 4 minutes until the skin is golden.
3. Flip the thighs skin-side up. Mince 2 cloves garlic and stir it together with 1/3 cup mustard in a small bowl. Spoon the mustard mixture over the chicken, spread it evenly, and reduce heat to medium. Simmer, uncovered, for 15 minutes until the chicken is cooked through and the glaze has thickened and darkened slightly.15 min
4. Check that rice has absorbed all the water and is tender. If still wet, cook another minute or two. Transfer rice to a serving bowl. Spoon the chicken and all its glaze over the rice.

Note Swap mustard-glazed pork chops for the chicken if you prefer; reduce cooking time to 10 minutes. Leftovers keep refrigerated for three days and reheat gently in a skillet with a splash of water. Serve with bitter greens dressed in vinegar to extend the sharp profile of the dish.