Sweet Heat Chicken Thighs
- prep time75 min
- total time 75 min
- serves 4 - 6
An all-in-one meal made in a Dutch oven.
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
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.
2. Meanwhile, whisk together the chicken stock, soy sauce, sherry, brown sugar, hoisin and sesame oil in a small bowl and set aside.
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.
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.