Triple Berry Moogarita Glazed Roast Chicken Thighs with Citrus Black Rice

Triple Berry Moogarita Glazed Roast Chicken Thighs with Citrus Black Rice

A bright, slightly smoky roast chicken that uses Triple Berry Moogarita Jam to create a sticky sweet heat glaze. Served over fragrant citrus black rice and finished with a fresh herb and lime salad for contrast. approachable, balanced, and perfect for weeknight entertaining.

Ingredients

• 8 bone in skin on chicken thighs (about 3 to 3 1/2 pounds)
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• 3/4 cup Triple Berry Moogarita Jam (product link)
• 2 tablespoons soy sauce
• 1 tablespoon tequila (optional)
• 1 teaspoon fresh lime juice
• 1 teaspoon orange zest
• 1/4 teaspoon ground chipotle or a pinch of chipotle powder
• 1 small shallot minced
• 1 garlic clove minced
• 1 cup black (forbidden) rice, rinsed
• 2 cups low sodium chicken broth or water
• 1 tablespoon unsalted butter
• 1 medium orange, segmented and juices reserved
• 1/4 cup chopped fresh cilantro or flat leaf parsley
• 1 scallion thinly sliced for garnish
• 1 small lime cut into wedges to serve

Instructions

1. Preheat oven to 425 F. Pat chicken thighs dry with paper towels. In a small bowl mix salt, pepper and smoked paprika. Rub each thigh with olive oil and season all over with the spice mix. Let rest 10 minutes while you make the glaze and rice.
2. Make the Triple Berry Moogarita glaze. In a small saucepan over low heat combine the Triple Berry Moogarita Jam, soy sauce, tequila if using, lime juice, orange zest, chipotle, minced shallot and garlic. Warm gently and whisk until the jam loosens into a glossy sauce, about 3 to 5 minutes. Taste and adjust: add a touch more lime for brightness or a pinch more chipotle for heat. Keep warm.
3. Cook the black rice. In a medium saucepan toast the rinsed black rice over medium heat for 1 minute. Add chicken broth and a pinch of salt, bring to a boil, lower to a simmer, cover and cook until tender, 30 to 35 minutes. Remove from heat, stir in butter, orange segments and 1 tablespoon reserved orange juice, fluff with a fork and keep covered.
4. Sear the chicken. Heat a large oven proof skillet over medium high heat. When hot, place thighs skin side down and sear without moving for 5 to 6 minutes until skin is golden and crisp. Flip and cook 2 minutes on the other side.
5. Glaze and roast. Spoon half of the Triple Berry Moogarita glaze over thighs, coating skin and sides. Transfer skillet to the preheated oven and roast 12 to 16 minutes until an instant read thermometer reads 165 F at the thickest part and glaze is tacky.
6. Finish on the stove. Remove skillet from oven and transfer thighs to a warm plate. Place skillet back on medium heat, add remaining glaze and 2 tablespoons water to deglaze, scraping browned bits for 1 to 2 minutes until slightly thickened. Spoon this pan sauce over the thighs.
7. Plate. Spoon citrus black rice onto a large platter or individual plates. Top with glazed chicken thighs. Sprinkle chopped cilantro or parsley and sliced scallion over the top. Serve with lime wedges for squeezing.

Notes

• Creative use of the product: The Triple Berry Moogarita Jam is used both as a roast glaze and reduced into a pan sauce to layer fruity, tart, and chile notes across the dish.
• Make ahead: The glaze can be prepared up to 3 days ahead and refrigerated. Rewarm gently before glazing the chicken. Cooked rice keeps 2 days refrigerated.
• Variation: For a vegetarian option replace chicken thighs with thick grilled portobello mushrooms or roasted cauliflower steaks and follow the same glazing and roasting steps, adjusting time until tender.
• Serving suggestion: A simple green salad or charred broccolini pairs well to balance the sweet heat.