Sweet Heat Chicken Thighs
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 796
- Total Fat
- 57
- Saturated Fat
- 16
- Carbohydrates
- 23
- Dietary Fiber
- 3
- Sugar
- 10
- Protein
- 48
- Cholesterol
- 264
- Sodium
- 1099
- Total: 1 hr 15 min
- Active: 50 min
Ingredients
2 tablespoons salted butter
2 tablespoons olive oil
8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 cup chicken stock
1/2 cup low-sodium soy sauce
1/4 cup sherry
1/4 cup brown sugar
2 tablespoons hoisin
2 tablespoons sesame oil
2 yellow onions, sliced
2 tablespoons chili paste
2 tablespoon minced ginger
3 cloves garlic, minced
4 scallions, sliced
1 small butternut squash, peeled and cubed (about 2 cups)
1 bunch kale, torn and stems discarded
1/4 cup fresh cilantro leaves
Directions
- Heat the butter and olive oil in a Dutch oven over medium-high heat. Sprinkle chicken thighs with salt and pepper. Sear chicken in batches until golden, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
- Meanwhile, whisk together the chicken stock, soy sauce, sherry, brown sugar, hoisin and sesame oil in a small bowl and set aside.
- Add the onions, chili paste, ginger, garlic and scallions to the pan and cook, stirring frequently, for 2 to 3 minutes. Pour in the sauce and deglaze the pan, then return the chicken to the pot. Add the butternut squash, bring to a simmer and cover. Cook until the chicken is cooked through, 20 to 22 minutes.
- Remove the chicken to a platter. Add the kale, then stir in and allow to wilt. Spoon over and around the chicken, then garnish with cilantro leaves.