Sesame Oil Chicken Thighs

Ingredients

·        6 skin on chicken thighs

·        Salt

·        2 tablespoon sesame oil

·        3 carrots

·        1 head of cauliflower

·        2 tablespoon soy sauce

·        2 tablespoon sriracha

·        2 tablespoon rice vinegar

·        Half teaspoon chopped ginger

·        Chopped herbs: scallions, basil, mint, cilantro.

·        Roasted salted peanuts

Recipe Preparation

What to do? Preheat oven to 400 degrees. Heat a large skillet, preferably a cast iron or Dutch oven. Pat dry the chicken tights, and then season with salt and the sesame oil (rub only the skin side).  Cook the chicken tights skin side down until the skin is well browned. While the chicken is cooking, cut carrots into 4 inches segments and cauliflower florets.

Once the chicken is all opaque around the edges and skin is deep golden brown 10 – 12 minutes total, transfer to a plate. Cook the carrots and cauliflower for approx. five minutes, in the skillet previously used for the chicken.

While carrots are roasting, mix a sauce for the chicken, stir 2 tbsp. soy sauce, 2 tbsp. sriracha, 1 tbsp. rice vinegar, and the ginger. Add the sauce to the chicken and put on top of the vegetables.

Transfer to oven and let cook for 45 min, or until chicken is cooked (165 degrees).

Serve with rice, chopped herbs, and roasted peanuts.