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Sweet Heat Chicken Thighs

Prep Time
1h 15 min
Yields
4 - 6 servings

An all-in-one meal made in a Dutch oven.

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ingredients

2
tbsp salted butter
2
tbsp olive oil
8
bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1
cup chicken stock
½
cup low-sodium soy sauce
¼
cup sherry
¼
cup brown sugar
2
tbsp hoisin
2
tbsp sesame oil
2
yellow onions, sliced
2
tbsp chili paste
2
tbsp 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
¼
cup fresh cilantro leaves
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directions

Step 1

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.

Step 2

Meanwhile, whisk together the chicken stock, soy sauce, sherry, brown sugar, hoisin and sesame oil in a small bowl and set aside.

Step 3

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.

Step 4

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.

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