Lemon-Garlic Chicken Thighs

I used my instant pot to cook the chicken. I set it on high for 30 minutes. The chicken thighs were frozen. Cooking them this way, they were totally cooked through. So quick and easy! This method ensures perfectly juicy chicken! *

Lemon-Garlic Chicken

4 Chicken Thighs

4 teaspoons minced garlic

2 lemons, 1 zested and juiced, 1 juiced

Kosher salt

Freshly ground black pepper

1 teaspoon dark brown sugar

8 tablespoons (1 stick) butter, diced small **

1 cup chicken broth

Add chicken thighs to the instant pot. Combine the remaining ingredients and pour over chicken.

Lock the lid. Set the power to high and the timer to 30 minutes if frozen or 15 minutes if thawed. Turn on and let the pot naturally vent until the valve has dropped. Remove from the instant pot and arrange the chicken pieces in a single layer in a baking dish.

Turn the oven broiler on low. Broil the chicken until it’s deep golden brown and slightly charred in spots, 5 to 10 minutes. Add the liquid in the pot to a saucepan and add 2 teaspoons of cornstarch mixed with enough water to create a slurry. Whisk and bring to a boil. 

I served the chicken with mashed potatoes and used the sauce as gravy.

* If you don’t have an instant pot, cook the chicken at 400 F degrees 45 minutes or until the chicken thighs have an internal temperature of 165 F degrees and the skin is crispy.

** You can use a half stick of butter if you need to cut back on the fat, but I will use the same amount next time. It really helps keep the chicken juicy!

Greek Shrimp and Rice

I was looking through Mama's cookbooks looking for something different. I found an old fund raiser cookbook from 1975 called Santee Supper ~ A Book Of Recipes From The South Carolina Lowcountry. I found this seafood recipe, and I had everything on hand! I added Cavender's Greek Seasoning, of course!

Greek Shrimp and Rice 

1 medium onion, chopped

2 tablespoons butter

1 ½ cups cooked rice

1 pound raw shrimp, peeled and deveined

½ cup Feta cheese crumbles

1 can petite diced tomatoes with juice

2 cloves garlic, minced

1 Tablespoon Cavender’s Greek Seasoning

Sprinkle of dill weed 

Salt and Pepper, to taste*

Sauté onions in butter in a large skillet over medium-high heat. Add tomatoes, garlic and Greek Seasoning to onions. Add shrimp and cook until pink. Be careful not to overcook the shrimp.

Lower heat to medium. Add rice and stir until rice is heated through. Season with salt and pepper to taste. Sprinkle with Feta cheese and dill weed.

I added kalamata olives to my plate,

 because the hubby doesn't care for them in his.