Rose Water Glazed Chicken, Peanut-Scallion Condiment, and Tangy Cucumber

Roasted chicken thighs lacquered with a honey-rose water glaze, served over jasmine rice with a crunchy peanut-scallion condiment and a quick-pickled cucumber that cuts through it all.

Ingredients

  • 800 g boneless, skin-on chicken thighs
  • 2 tbsp food-grade rose water
  • 300 g jasmine rice
  • 2 tbsp liquid acacia honey
  • 1 piece organic lemon
  • 1 tbsp light soy sauce
  • 1 piece cucumber
  • 2 tbsp rice vinegar
  • 30 g fresh ginger
  • 1 bunch scallions (green onions)
  • 80 g unsalted roasted peanuts
  • 2 cloves garlic
  • 20 g unsalted butter
  • 1 tbsp neutral oil
  • 1 tsp granulated sugar
  • to taste fine salt
  • to taste ground black pepper

Method

  1. Cook the jasmine rice according to the package instructions and keep it warm, covered.
  2. Slice the cucumber into thin half-moons, toss with the rice vinegar, sugar, and a pinch of salt, then let marinate at room temperature for the rest of the recipe.
  3. Pat the chicken thighs dry with paper towels; season with salt and pepper on both sides.
  4. Heat the neutral oil in a large skillet over medium-high heat and sear the chicken skin-side down until deep golden and crispy, about 6 to 8 minutes without moving it.
  5. Flip the pieces, lower the heat to medium, and continue cooking until the chicken is cooked through, then keep warm under a sheet of aluminum foil.
  6. In the same skillet, drained of excess fat, sauté the pressed garlic and grated ginger for one minute, then deglaze with the soy sauce, lemon juice and zest, and honey.
  7. Let bubble until the mixture thickens into a glossy glaze, remove from the heat, then stir in the unsalted butter and rose water off the heat to preserve its aroma.
  8. Return the chicken to the skillet and coat generously with the rose glaze until glossy.
  9. Meanwhile, coarsely crush the peanuts, thinly slice the scallions, and toss the two together with a little lemon zest to make the crunchy condiment.
  10. Plate a bed of jasmine rice in each dish, top with the glazed chicken, add the drained cucumber half-moons, and sprinkle with the peanut-scallion condiment. Serve immediately.

Nutrition

Per serving

Energy
892.5 kcal
Protein
45.82 g
Carbohydrate
74.32 g
Fat
45.55 g
Fibre
4.57 g
Calcium
23.44 mg
Iron
0.52 mg
Magnesium
46.44 mg
Indicative, non-medical nutrition estimate; values depend on brands, actual weights, and whether ingredients are raw or cooked.