Name: Hoisin-Glazed Chicken Thighs with Broccolini and Carrots
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 8 skin-on, bone-in chicken thighs (about 6 ounces each); 2 teaspoons toasted sesame oil; 1/4 teaspoon five-spice powder; Kosher salt and freshly ground pepper; 1/4 cup hoisin sauce; 1 tablespoon packed light or dark brown sugar; 3 cloves garlic; 2 small bunches broccolini; 1 bunch baby carrots, greens trimmed; 1 tablespoon vegetable oil; 2 teaspoons toasted sesame seeds; 1 scallion, thinly sliced

Directions

Position a rack in the upper third of the oven; preheat to 450 degrees F. Put the chicken on a foil-lined rimmed baking sheet; drizzle with 1 teaspoon sesame oil, sprinkle with the five-spice powder and toss. Arrange skin-side up; season with salt and pepper. Roast until the chicken is cooked through and the skin is crisp, 25 minutes.
Meanwhile, stir the hoisin sauce, brown sugar and remaining 1 teaspoon sesame oil in a small bowl. Grate 1 garlic clove into the sauce; set aside. Chop the remaining garlic. Trim the broccolini and slice lengthwise into long florets. Trim and scrub the carrots; halve or quarter lengthwise.
Preheat the broiler. Brush half the hoisin sauce mixture on the chicken and broil until bubbling, 1 to 2 minutes. Brush with the remaining sauce and broil 1 to 2 more minutes.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the broccolini, carrots and chopped garlic; season with salt and pepper. Cook, stirring, until the garlic is soft, 1 minute. Add 1/4 cup water, cover and cook until the vegetables are crisp-tender, about 4 minutes. Uncover and stir in the sesame seeds.
Divide the chicken among plates; top with the scallion. Serve with the vegetables.

Photograph by Ryan Dausch

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.