Description
Chicken thighs glazed in a chili-garlic honey sauce with a pinch of coriander. Served with roasted sweet potatoes and asparagus.
Scale
Ingredients
- 2 lb sweet potatoes
- 2 small bunches asparagus
- 4 tsp extra virgin olive oil
- 1 tsp salt
- ½ tsp black pepper
- 2 lb chicken thighs, boneless skinless
- ½ tsp salt
- ¼ tsp black pepper
- 4 tsp extra virgin olive oil
- 2 (1 inch) pieces ginger root
- 1 small bunch cilantro
- 1 lime
- 3 tbsp extra virgin olive oil
- 4 tsp chili-garlic sauce
- 4 tsp honey
- ¼ tsp coriander
Instructions
- Preheat oven to 425°F.
- Peel and medium dice sweet potatoes; transfer to a large baking sheet pan.
- Snap or cut off the woody ends of the asparagus; add to the baking sheet with the potatoes.
- Drizzle oil over veggies and season with salt and pepper; toss to combine, then spread out in an even layer. Place in the oven and bake until vegetables are fork-tender, about 20 minutes.
- Meanwhile, preheat a large skillet over medium-high heat.
- Pat chicken thighs dry with paper towels and place on a plate; season with salt and pepper on both sides.
- Once the skillet is hot, add oil and swirl to coat the bottom.
- Working in batches if necessary, add chicken to the skillet; cook until golden brown, about 2 minutes per side. Once golden, transfer to a clean plate and loosely cover with aluminum foil (the chicken will not be cooked all the way through).
- Meanwhile, peel and mince ginger. Shave cilantro leaves off the stems; discard stems and mince the leaves.
- Return skillet to medium heat. Juice lime into the skillet. Add ginger, half of the cilantro (reserving the rest for garnish), oil, chili-garlic sauce, honey, and coriander. Stir to combine the sauce.
- Return chicken to the skillet, along with any accumulated juices. Cover and simmer until chicken is cooked through, about 10 minutes.
- To serve, divide chicken and vegetables between plates. Sprinkle with reserved cilantro and enjoy!