Garlic Onion Rice with Honey-Mustard Chicken

1.Rinse the rice under cold water until the water runs clear. Set aside to drain.

2.In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent and fragrant.

3.Add the minced garlic and diced bell pepper to the saucepan. Cook for another 2-3 minutes until the peppers soften slightly.

4.Add the rinsed rice to the saucepan and stir well to coat the grains with the oil, onions, and garlic. Toast the rice for 1-2 minutes, stirring frequently to prevent burning.

5.Pour in the chicken broth or water, season with a pinch of salt, and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and liquid is absorbed.

6.While the rice cooks, prepare the honey-mustard glaze. In a small bowl, whisk together Dijon mustard, honey, and harissa paste until smooth and well combined.

7.Pat the chicken thighs dry with paper towels and season both sides with salt and freshly ground black pepper.

8.Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 5-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).

9.Reduce the heat to medium-low and brush the honey-mustard glaze generously over the chicken thighs. Cook for an additional 2-3 minutes, turning once, allowing the glaze to caramelize slightly without burning.

10.Remove the chicken from the skillet and let rest for a few minutes.

11.Fluff the cooked rice with a fork and adjust seasoning if needed.

12.Serve the garlic onion rice on plates, topped with the honey-mustard glazed chicken thighs. Garnish with chopped fresh parsley if desired.