#ad This sticky apple cider glazed chicken with garlic butter sundried tomato & spinach rice is the perfect cozy weeknight dinner you need, made with @Kerrygold USA Recipe below. Chicken 1 ½ pounds boneless, skinless chicken thighs kosher salt and pepper ½ tbsp teaspoon smoked paprika ½ tbsp garlic powder ½ tsp Chinese 5 spice powder ½ tbsp fresh grated ginger ½ tbsp Italian seasoning 2 tbsp olive oil 4 tbsp KerryGold Salted Irish Butter 2 rosemary sprigs Sticky Apple Cider Glaze 4 tbsp KerryGold Salted Irish Butter, divided 4 garlic cloves, minced ¼ cup Honey 1 cup apple cider ½ tbsp Dijon mustard 1 tbsp Apple cider vinegar RICE 3 cups cooked jasmine rice, preferably chilled or room temp 3 tbsp Kerrygold Garlic & Herb Butter ⅓–½ cup sun-dried tomatoes, drained 2 cups packed fresh baby spinach, rough chopped Salt, only if needed to taste 1 tsp Chicken bullion powder INSTRUCTIONS 1. Season chicken thighs with smoked paprika, garlic powder, chinese five spice, fresh ginger, italian seasoning, salt, pepper olive oil and mix well until every piece of chicken is coated well. 2.Next add 2 tbsp of oil to a pan on medium high heat and sear each piece of chicken until it is charred. 3.To the pan add 4tbsp Kerrygold butter and fresh rosemary and start basting the chicken thighs. 4.Remove and add in 2 more tbsp of KerryGold Butter then go in with minced garlic saute for 1 minute then Deglaze with apple cider, scraping up all that goodness. 5.Add honey + Dijon + small splash apple cider vinegar. 6.Reduce over medium/medium-low until it becomes noticeably syrupy. Remember it’ll thicken more as it cools. 7.Lower the heat or take the pan off the heat, then whisk/swirl in another 2 tbsp Kerrygold butter. Now you’ve got that glossy, buttery apple-cider pan sauce. Add your chicken back, turn it around in the glaze and spoon/baste the sauce all over it 8.Melt Kerrygold Garlic & Herb Butter in a skillet. 9.Sauté sun-dried tomatoes and spinach. 10.Toss in cooked jasmine rice. 11.Season to taste and enjoy! - @brandongouveia