Hoisin Chicken Thighs With Winter Squash |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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An tasty and easy intercultural recipe courtesy of our local supermarket's (Hannaford) monthly cooking magazine. I think I might add a pinch of cayenne next time: a little hot would contrast nicely with the sweet of both the hoisin and the squash. Ingredients:
1 1/2 chicken thighs, boneless and skinless and trimmed of fat |
1 1/4 cups hoisin sauce |
1 tablespoon reduced sodium soy sauce |
2 tablespoons garlic, minced |
2 tablespoons fresh ginger, grated |
1 1/2 teaspoons toasted sesame oil |
1 bunch scallion, divided |
1 1/2 lbs squash, peeled, seeded, and cut into 1-1/2-inch pieces |
Directions:
1. Cut the chicken thighs into 1-1/2 pieces and place in a large pot. Add hoisin sauce, soy sauce, garlic, ginger, and toasted sesame oil. Toss to coat.
2. Cut scallions, both whites and greens, into 1 lengths. Set aside 1/2 cup of the greens and reserve. There should be about 1-1/2 cups whites and greens remaining. Add these and the squash to the chicken and mix well.
3. Cover and bring to a boil over high heat. Reduce heat to low, cover, and cook for 45-50 minutes, stirring occasionally, until chicken and squash are tender.
4. Add reserved scallion greens, toss lightly, and serve with rice.
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