Rice salad with paprika shrimp

Indulge in a flavorful rice salad elevated with succulent paprika shrimp. A harmonious blend of spices and textures awaits in this delightful dish.

Ingredients:

• 8 (7-ounce) bone-in, skin-on chicken thighs
• 1 medium lemon, plus more for serving
• 16 peeled garlic cloves, divided (from 1 large head)
• 1 (1/2-ounce) package fresh thyme sprigs, divided
• 3 tablespoons extra-virgin olive oil
• 1 ¼ teaspoons kosher salt, divided, plus more to taste
• ¾ teaspoon freshly ground black pepper
• 1 1/2 teaspoons honey, plus more to taste

Instructions:

1. Prepare the necessary ingredients.
2. Heat the oven to 425°F. Dry the chicken thighs with paper towels and leave them aside. Cut the lemon into slices after removing the seeds. Grate 4 garlic cloves finely using a microplane grater.
3. Spread out the lemon slices, grated garlic, 12 remaining garlic cloves, and half of the thyme sprigs evenly in a 13- x 9-inch baking dish; briefly mix them to distribute the grated garlic.
4. Place the chicken thighs over the lemon mixture with the skin facing upwards in one layer. Drizzle olive oil over the chicken thighs and season evenly with 1 teaspoon of salt and pepper.
5. Cook until the chicken skin turns a deep golden brown and a thermometer shows 165°F when inserted into the thickest part, which will take about 1 hour. Move the chicken to a serving plate while keeping the lemon mixture in the baking dish.
6. Take out the lemon pieces from the baking dish and throw them away. Pour the remaining drippings, along with garlic cloves and thyme sprigs, into a blender. Cover the blender lid and remove the central part to release steam. Place a clean towel over the opening.
7. Blend until it becomes smooth, which takes about 30 to 40 seconds. Mix honey and the remaining 1/4 teaspoon of salt into the sauce, adjusting the taste by adding more salt or honey if needed.
8. Separate the thyme leaves from the remaining sprigs and sprinkle them over the chicken thighs. Serve the thighs with the sauce and extra lemon wedges if desired.

Summary:

• Calories: 3434 kcal
• Fat: 197 g
• Protein: 164 g
• Carbs: 260 g
• Potassium: 3150 mg
• Magnesium: 400 mg