The shelf holds one jar of strawberry and peanut butter swirl, so tonight we build dinner around it: a glaze for chicken that tastes of childhood but tastes grown. The sweet-salty glaze clings to quick-cooked chicken thighs that finish in the oven while you toast bread on the side.

Serves 2. 35 minutes, 15 at the stove.

About 840 calories a serving, 30 g protein, 1 g carbohydrate, 80 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Pat 4 chicken thighs dry and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper on both sides. When the oil shimmers, lay the chicken skin-side down and do not move it for 6 minutes, until the skin turns golden and releases easily from the pan.6 min
2. Flip the chicken and cook for another 3 minutes skin-side up. Stir 1/2 cup of peanut butter and jelly together in a small bowl until smooth, then brush the mixture evenly over the top of each thigh.
3. Transfer the skillet to a 425°F [220°C] oven and bake for 12 to 14 minutes, until the glaze caramelizes and a meat thermometer reads 165°F [74°C] at the thickest part of the thigh.13 min
4. While the chicken roasts, melt 1 tablespoon of butter in another skillet over medium heat and toast 4 slices of bread in it until golden on both sides, about 3 minutes total, turning once as the chicken finishes.3 min

Note Swap peanut butter and jelly for a teriyaki glaze if you have soy sauce and ginger on hand. Leftovers keep cold for three days; shred the cold meat and serve on toast with mayo. Serve with a simple green salad dressed with vinegar and oil.