It seems as if I'm in an easy-chicken-and-rice-dinner rut lately. But I'm in no hurry to get out of it. Throw a sauce together, pour it over some chicken, boil some rice, roast some veggies... this is my groove. And I'm loving it. Here's another yummy one that we've been liking lately. It's got a pinch of heat from red pepper flakes, tang from soy sauce and red wine vinegar, and just the right sweetness from a spoonful of real strawberry jam.

Strawberry Soy Chicken

6 chicken thighs
sea salt and pepper to taste
1/4 cup olive or avocado oil
1 heaping tablespoon minced garlic
1/2 large onion, chopped
2 tablespoons soy sauce
2 tablespoons strawberry jam
1 tablespoon honey
1 tablespoon red wine vinegar or rice vinegar
1/4 teaspoon crushed red pepper flakes
optional: 1/2 red bell pepper, chopped

Heat oven to 425º. Place chicken thighs in a single layer in a baking dish and season with salt and pepper. In a small bowl or jar, whisk together remaining ingredients. Pour the strawberry soy sauce over the chicken and bake for 35 to 40 minutes. Slice the chicken and plate it, spooning over any extra sauce left in the pan. Serve over rice and, if you want, alongside some yummy garlicky roasted broccoli.

For garlicky roasted broccoli: Chop one head of broccoli into florets, drizzle with olive oil and sprinkle with plenty of sea salt and minced garlic. Toss well and place in a single layer on a baking pan -- we find we get the best roasty results using our cast iron pan. Roast in a 425º oven for 25 to 30 minutes, or until they are starting to get dark, crispy spots.


Sometimes I do this meal in the crock-pot, too. Super handy, but I think you do miss out on a little bit of the delicious caramelization that happens in a 425º oven. But if convenience is priority, then take this easy route. Just place the chicken (and chopped broccoli, if using) in first, then pour the sauce over everything and cook on low for 4-5 hours. At dinner time, all you have to do is make a pot of rice and everything's ready to go. Super nice.