Asian Chicken Thighs with Broccolini

• 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 (baby broccoli)
• 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.

Number of Servings: 4

Source – https://www.foodnetwork.com