I don’t even know where to begin, you guys. I made this dish a while back and I am literally about ready to jump through the screen in an attempt to devour these photos because I want to eat this again immediately. Incredible. Just incredible.
Now let’s just start from the beginning, okay? Urban Halo…yes? No? If you haven’t…you are welcome for the introduction, and I apologize for your addiction all at the same time. I’ve been a fan of this company and their headbands for a solid couple of years and for so many valid reasons…it’s local, started by a fellow mama like myself who was looking to create the most stylish, functional headbands on the planet and I’m pretty sure she has accomplished her mission. These are my gym bff (and they don’t slip!!!)..and they are cute and comfy enough to keep on all day long after my workout. Also, pretty much my saving grace on those rush-out-the-door mornings with no time to do my hair. Not to mention Georgia is also obsessed..and man do they look cute on a silly little five year old, too. So fun to share my stash with her!
So, when my friends at Urban Halo reached out to see if I would be interested in collaborating with them to bring together my love of bright food and their drop dead fabulous headbands I was just all sorts of tickled. Not only because it’s my absolute pleasure to spread the word about such a cool, locally owned company that I already love and support, but because they have always been such supporters of Nourished Peach as well-the team just fits. So here was the goal in a nutshell: for me to create a dish that was inspired by one of their amazing headband designs. Pretty much the most fun project for me to do, ever.
I knew immediately that I wanted to go for one of their bright, warm-weather-feeling headbands because those are the sorts of dishes we are all starting to get pretty darn excited about with the warm weather drawing near around here. It was a tough call..but I decided to go with the Waverunner (for the record, their headbands have the cutest names ever that just happen to be named by their customers-how awesome!)-because it’s so stinking cute and I just saw gobs of fresh fruit and bright flavors when I looked at the design.
The results? I am officially addicted to wearing my Waverunner design AND I have a new favorite dish. Winning like a boss, friends!
I can’t even begin to tell you how yummy this meal is…the chicken is flavored impeccably, it’s smokey and bold, yet light, a bit unexpected and far from bland…just like the beautiful design of the Waverunner. And then the salsa-the citrus salsa-oh I just can’t even. It tastes like summer…like the Caribbean…like I’m relaxing on the beach on the best vaca ever while still staying true to the fruits that are in season and in their prime right now. Serve it all over a slightly sweet, slightly savory coconut rice and I tell you what…insane. I just know you’re going to fall in love with this one as much as my family and I did. It’s bright, fresh, delish beyond belief and so darn pretty to look at…a Waverunner match made in heaven.
Thank you to the darlings at Urban Halo for trusting in me to make this happen…it really was such a pleasure. And you guys…please check these headbands out, I promise you will adore the look and feel of these as much as I do-they make it so easy to throw your hair back and still feel cute! Theres truly nothing like supporting a local mama business…such a pleasure!
Waverunner Chicken with Citrus Salsa and Coconut Brown Rice
notes: I prefer to segment the fruit for this Citrus Salsa-it gives such a clean texture and stand out flavor and its so simple to do…removing the peel and pith gets rid of all of the bitterness of a grapefruit as well, so all thats left is sweet, tart perfection for this recipe. To see my favorite, super easy way to segment fruit head on over to my Instagram page..you can find me @nourishedpeach
For the Chicken
1 1/2 Pounds Boneless Skinless Chicken Thighs
2 Tablespoons Olive Oil
1 Teaspoon Garlic Powder
1 Teaspoon Ground Cumin
1 Teaspoon Kosher Salt
1/2 Teaspoon Ground Coriander
1/2 Teaspoon Paprika
1/4 Teaspoon Black Pepper
For the Citrus Salsa
1 Small Pink Grapefruit, peeled and chopped + it’s juices *see note above
1 Navel or Cara Cara Orange, peeled and chopped + it’s juices *see note above
1/4 Cup Packed Cilantro Leaves, finely chopped
1-2 Teaspoons Diced Fresh Jalapeño, optional
Sea Salt + Black Pepper, to taste
For the Coconut Rice
1 1/2 Cups Brown Rice, rinsed and drained
1 (14 Ounce) Can Full Fat Coconut Milk
1 Cup Chicken Stock
1 Tablespoon Unsalted Butter
1 Teaspoon Honey
3/4 Teaspoon Kosher Salt
For the Chicken
Preheat oven to 425. Place the chicken in a large bowl with 1 tablespoon olive oil, garlic powder, cumin, salt, coriander, paprika and black pepper, toss to coat rubbing the seasonings into both sides of the chicken thighs.
Preheat remaining 1 tablespoon olive oil in an oven safe skillet over medium high heat (I love to use cast iron here). Add chicken in a single layer, top side down, and sear for 3-4 minutes or until a nice brown crust begins to form. Flip chicken over and transfer the pan to the oven. Roast in the oven for 5-7 minutes or until chicken is cooked through.
For the Citrus Salsa
Combine all ingredients in a small bowl and toss until combined. Season, to taste, with sea salt and black pepper and set aside.
For the Coconut Brown Rice
Preheat oven to 375. Place rice in a buttered 8×8 baking dish. In a small saucepan bring the coconut milk, chicken stock, butter, honey and salt to a boil over medium high heat, stirring occasionally. Pour the liquid over the rice and cover tightly with heavy duty foil. Place baking dish in the oven and bake for 1 hour. Remove and fluff with a fork.
To Serve the Dish: Place chicken over rice and spoon a generous amount of the citrus salsa over the top. Serves 4.
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