Asian-Style Chicken Thighs with Broccolini

Ingredients:

• 8 chicken thighs with skin and bones (about 170 g each)
• 2 tsp. dark sesame oil
• 1/4 teaspoon Five Spice
• 1/4 cup hoisin sauce
• 1 tbsp. l. brown sugar
• 3 cloves of garlic
• 2 small bunches of broccolini
• 1 bunch of young carrots, tops removed
• 1 tbsp. vegetable oil
• 2 tsp toasted sesame seeds
• 1 green onion, thinly sliced

Preparation:

1. Position a rack in the upper third of the oven; preheat oven to 450°F (230°C). Place the chicken on a foil-lined baking sheet; drizzle with 1 teaspoon sesame oil, sprinkle with the spice mixture, and toss.
2. Place the chicken thighs skin-side up, season with salt and pepper. Bake until the chicken is cooked through and the skin is crispy, 25 minutes.
3. Meanwhile, in a small bowl, combine the hoisin sauce, brown sugar, and the remaining 1 teaspoon sesame oil. Grate 1 clove of garlic and set aside. Chop the remaining garlic. Trim the ends of the broccolini and slice lengthwise into long florets. Peel the carrots and cut them in half or quarters lengthwise.
4. Preheat oven to broil. Brush chicken thighs with half of the hoisin sauce mixture and broil until bubbly, 1-2 minutes. Brush with the remaining sauce and broil for another 1-2 minutes.
5. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add broccolini, carrots, and chopped garlic, season with salt and pepper. Cook, stirring, until the garlic is softened, 1 minute.
6. Add 1/4 cup water, cover, and simmer until the vegetables are crisp-tender, about 4 minutes. Remove the lid and stir in the sesame seeds.
7. Divide the chicken among plates and sprinkle with green onions. Serve with vegetables.