Chicken thighs glazed in tangy barbecue sauce with caramelized shallots, served over rice. This sauce has smoke and spice without added sugar, so it pulls its weight as the whole dish's flavour. Ready in thirty-five minutes.

Serves 2. 35 minutes, 15 at the stove.

About 1380 calories a serving, 102 g protein, 120 g carbohydrate, 51 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Put 1.5 cups of water in a pot, salt it well, and bring to a boil. Add 3/4 cup rice, stir once, cover, and reduce heat to low. Cook for 18 minutes while you work on the chicken.
2. Pat 1.5 pounds chicken thighs dry with paper towels and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. When the oil shimmers, lay the thighs skin side down and let them brown without moving them for 5 minutes.5 min
3. Flip the thighs skin side up. Peel and halve 6 ounces shallots and add them to the pan around the chicken. Cook for 4 minutes until the shallots begin to brown.4 min
4. Pour 1 cup barbecue sauce over the chicken and shallots, turning the shallots to coat. Mince 2 cloves garlic and add it to the pan. Bring to a simmer and cook uncovered for 8 minutes, stirring the shallots once halfway through, until the chicken is cooked through and the sauce coats the meat lightly.8 min

Note Swap the shallots for one large onion, sliced. Chicken keeps three days covered in the refrigerator; reheat gently in the skillet with a splash of water. Serve with a green salad or steamed broccoli to cut the richness of the glazed thighs.