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Miso-Apricot Chicken Thighs

Miso-Apricot Chicken Thighs with Bok Choy Fried Rice

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Savory miso paste and tangy-sweet apricot preserves form a beautifully balanced glaze for tonight's chicken thighs. To achieve that cheffy balance of crispy skin and tender meat, we sear the thighs first, then finish in the oven. They're drizzled all over with the sauce, then paired with fried rice laced with cabbage, bok choy, and peanuts for crunch.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Liz

By Chef Liz

  • Calories 850
  • Protein 46g
  • Total Carb 52g
  • Total Fat 50g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • chicken thighs
    • 4
    • chicken thighs
  • jasmine rice
    • 1/2 cup
    • jasmine rice
  • baby bok choy
    • 6 ounces
    • baby bok choy
  • ginger
    • 1/8 ounce
    • ginger
  • garlic
    • 1 clove
    • garlic
  • roasted salted peanuts
    • 2 tablespoons
    • roasted salted peanuts
  • gluten-free soy sauce
    • 2 packets
    • gluten-free soy sauce
  • shredded red cabbage
    • 1/2 cup
    • shredded red cabbage
  • unsalted butter
    • 2 packets
    • unsalted butter
  • apricot preserves
    • 1 ounce
    • apricot preserves
  • white wine vinegar
    • 1 tablespoon
    • white wine vinegar
  • miso paste
    • 1 tablespoon
    • miso paste

What You’ll Need

  • kosher salt
  • black pepper
  • 10" medium high-sided pan
  • aluminum foil
  • baking sheet
  • 6" small pot with lid

Allergens

Cooking Steps

  1. Cook chicken

    Cook chicken

    Preheat oven to 450ºF. Pat chicken very dry with paper towel; season with ½ teaspoon salt and pepper. In a medium high-sided pan, arrange chicken skin-side down. Place pan over medium-high heat; sear until skin begins to brown, 8-10 minutes. Flip; brown 1 minute more. Transfer chicken to a foil-lined baking sheet, skin-side up. Roast until skin is crisp and chicken is cooked through, 20-30 minutes. Reserve fat in pan, off heat.

  2. Cook rice

    Cook rice

    While chicken cooks, in a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then set aside uncovered to release steam, making it easier to fry in Step 4.

  3. Prepare ingredients

    Prepare ingredients

    While rice cooks, halve bok choy lengthwise and rinse thoroughly (it tends to hide a lot of dirt between its leaves); cut crosswise into 1-inch pieces. Rinse remaining produce. Trim and discard skin of ginger and mince. Mince garlic. Roughly chop peanuts, or leave in bag and gently crush with the bottom of a heavy pan.

  4. Fry rice

    Fry rice

    Return pan from chicken to medium-high heat. When fat in pan is sizzling, add bok choy, ginger, garlic, and peanuts. Cook, stirring, until bok choy is tender, garlic and ginger are fragrant, and peanuts are toasted, 2-3 minutes. Add soy sauce and cooked rice, stir to coat, and press down into a single layer. Cook, without moving, until golden on bottom, 3-4 minutes. Remove pan from heat and stir in cabbage to combine. Taste and add salt and pepper as desired.

  5. Make miso-apricot glaze

    Make miso-apricot glaze

    While rice fries, place butter in a large heatproof bowl and microwave in 10-second intervals until completely melted. Alternatively, melt butter in a small pot over medium heat, then pour into a large heatproof bowl. Whisk in apricot preserves, white wine vinegar, and miso paste until combined, 1-2 minutes.

  6. Plate chicken thighs

    Plate chicken thighs

    Divide bok choy fried rice between serving plates. Top with roasted chicken thighs and drizzle over miso-apricot glaze. Enjoy!

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