Asian-Style Chicken Thighs with Broccolini
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 630, total fat 36 G., saturated fats 9 G., proteins 51 G., carbohydrates 24 G., fiber 5 G., cholesterol 260 mg, sodium 652 mg, sugar 12 G.
Calories 630, total fat 36 G., saturated fats 9 G., proteins 51 G., carbohydrates 24 G., fiber 5 G., cholesterol 260 mg, sodium 652 mg, sugar 12 G.
Chinese Five Spice seasoning imbues chicken with a magical flavor and aroma, with savory and sweet notes. Whole thighs (skin and bone) are first baked in the oven, then brushed with an Asian glaze and grilled until the skin is crispy, deliciously shiny, and browned. The inside is juicy and tender. Serve with broccolini, carrots, and garlic.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 chicken thighs with skin and bones (about 170 g each)
- 2 tsp. dark sesame oil
- 1/4 teaspoon Five Spice
- 1/4 cup hoisin sauce
- 1 tbsp. l. brown sugar
- 3 cloves of garlic
- 2 small bunches of broccolini
- 1 bunch of young carrots, tops removed
- 1 tbsp. vegetable oil
- 2 tsp toasted sesame seeds
- 1 green onion, thinly sliced
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Recipes with similar ingredients: chicken thighs, broccolini, carrot, sesame oil, five spice seasoning, hoisin sauce, brown sugar, sesame
Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven; preheat oven to 450°F (230°C). Place the chicken on a foil-lined baking sheet; drizzle with 1 teaspoon sesame oil, sprinkle with the spice mixture, and toss.
- Place the chicken thighs skin-side up, season with salt and pepper. Bake until the chicken is cooked through and the skin is crispy, 25 minutes.
- Meanwhile, in a small bowl, combine the hoisin sauce, brown sugar, and the remaining 1 teaspoon sesame oil. Grate 1 clove of garlic and set aside. Chop the remaining garlic. Trim the ends of the broccolini and slice lengthwise into long florets. Peel the carrots and cut them in half or quarters lengthwise.
- Preheat oven to broil. Brush chicken thighs with half of the hoisin sauce mixture and broil until bubbly, 1-2 minutes. Brush with the remaining sauce and broil for another 1-2 minutes.
- Heat vegetable oil in a large nonstick skillet over medium-high heat. Add broccolini, carrots, and chopped garlic, season with salt and pepper. Cook, stirring, until the garlic is softened, 1 minute.
- Add 1/4 cup water, cover, and simmer until the vegetables are crisp-tender, about 4 minutes. Remove the lid and stir in the sesame seeds.
- Divide the chicken among plates and sprinkle with green onions. Serve with vegetables.
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