Friday, November 6, 2015

Asian Chicken Thighs with Bok Choy

Leafcutter Designs, based out of Berkeley, CA, has a wonderful little item: Recipe Dice. This set of twelve dice is made of solid wood, and features more than 60 seasonal vegetables, grains, meats, spices, and herbs. With a simple roll of the dice, these cool cubes will provide endless suggested menu combinations! What a terrific gift idea for the foodie in your life. In addition to a vegetarian version, they offer Cocktail and Chai Dice, too!

My roll for this recipe included: Chicken, oregano, broccoli, bok choy, onion, bell pepper, parsley, rice, and lemon juice. Taking a cue from the bok choy die, I made this dish with an Asian flair, adding garlic, soy sauce, hoisin sauce, oyster sauce, and sesame oil. Delicious!

Asian Chicken Thighs with Bok Choy
By Gary Gee
Serves/makes 2-4

6 bone-in, skin-on chicken thighs, trimmed of fat
Coarse salt
Freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano, crushed
1/4 teaspoon Aleppo pepper
2 Tablespoons light soy sauce PLUS
1 teaspoon light soy sauce, divided use
1 Tablespoon oyster sauce
1 Tablespoon hoisin sauce
1 Tablespoon toasted sesame oil PLUS
1 teaspoon toasted sesame oil, divided use
1 Tablespoon peanut oil, more as needed
1 cup fresh broccoli florets, rinsed and drained
1/2 cup sliced red onion
1/4 cup red pepper, julienned
Brown sugar
1/2 pound baby bok choy, halved, soaked, rinsed, drained
2 cloves garlic, chopped
1 Tablespoon water
1 teaspoon fresh lemon juice
1 Tablespoon chopped parsley, PLUS
Whole parsley sprigs, for garnish
Steamed rice, for serving

Preheat oven to 350°F. Prepare a shallow baking pan by lining with foil, arranging rack on top, then spraying with nonstick cooking spray. Set aside.

Place chicken in a shallow baking pan. Season with salt, pepper, garlic powder, oregano, Aleppo. Drizzle with 2 Tablespoons soy sauce, oyster sauce, hoisin, and sesame oil. Turn to coat evenly. Set aside for 30 minutes, or cover and refrigerate overnight.

Arrange chicken thighs on rack and bake for one hour, or until cooked through, basting once or twice with fat from the pan. This will help “lacquer” the chicken skin. Remove from oven and cool slightly.

In a large wok or Dutch oven, heat peanut oil over high heat. Add broccoli and season liberally with salt and pepper. Let rest in wok until browned on one side. Toss until edges are browned, but broccoli is still firm, about one minute. Remove to a dish. Add onion, red pepper, and pinch of brown sugar. Stir fry until browned, about one minute. Remove to a dish. 

Add more oil if needed to coat wok. Heat until smoking, and add bok choy. Toss to coat; cook until leaves are slightly wilted. Add garlic, and season with salt and pepper. Add water, continue cooking until edges are slightly brown and stems are fork tender, about one minute. Add remaining teaspoon soy sauce and sesame oil. Remove to dish.

To serve, arrange bok choy, peppers, chicken thighs, broccoli florets, and onions as desired. Sprinkle with lemon juice, garnish with parsley, and serve with rice.

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