Ingredients
2 juice and zest of 2 lemons
3 tablespoons honey
6 cloves garlic cloves, minced
1 tablespoon dried or fresh herbs (I used fresh thyme; oregano or rosemary would work also)
1 1/4 cup olive oil
8 pieces boneless, skinless chicken breasts and/or thighs
1/4 cup flour
1 salt and pepper
2 cups rice, uncooked
3 onions and/or shallots
1/4 cup ginger, peeled and minced
Preparation
Cook the rice.
Add salt and pepper to flour, and dust chicken pieces with the mix.
In a medium bowl, whisk together lemon juice and zest, honey, garlic, herbs and 1 cup olive oil.
Heat the remaining olive oil, adding as needed, in a large skillet over medium-low heat. Place the chicken in the hot skillet, and cook until the surface is brown, about 5 minutes per side.
Add the chicken to the marinade, toss so chicken pieces are coated thoroughly. Cover with plastic wrap and refrigerate for at least 1/2 hour.
Preheat oven to 400. Line a baking sheet with foil.
Transfer the chicken to the baking sheet, and bake until cooked through, about 25 minutes.
While the chicken is baking, sautee the onions, shallots and garlic in the skillet, with the remains from browning the chicken, adding oil as needed.
When onions are soft, add rice, and stir fry until rice is hot. Sprinkle with tamari.
