Curry Peanut Chicken Thighs

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the snow peas; if desired, remove the tough strings. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the tray with a drizzle of olive oil. In the prepared tray, combine the rice, soy sauce, half the sautéed aromatics (you will have extra), and 1 cup of water. Season with salt and pepper; stir to thoroughly combine.

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the curry powder to coat (you may have extra). Arrange the seasoned chicken in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 30 minutes. Leaving the oven on, remove from the oven. Carefully remove the foil. Add the snow peas in an even layer on top of the partially cooked base. Drizzle with olive oil; season with salt and pepper. Return to the oven and bake, uncovered, 7 to 9 minutes, or until the rice is tender and the chicken is cooked through.* Remove from the oven. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Meanwhile, in a bowl, combine the mayonnaise, peanut butter spread, mirin, 2 teaspoons of water, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. Serve the baked tray topped with the sauce and sesame seeds. Enjoy!