During our time without a working stovetop in our new Berlin apartment, I suffered from a sort of cooking malaise in which I let the sad state of our kitchen get the better of me. Luckily, my husband stepped up quite often to figure out what we would make for dinner - and more importantly, how the heck we were going to do it. This was one such oven-only recipe he discovered - the rice was made with an awesome microwave rice cooker picked up at our local Asian market - and I immediately insisted it remain in our regular dinner recipe rotation.
The nice thing about this fairly simple meal is the ability to change it up and customize it. Cut down on the chili paste if you don't want it so spicy. Mix it up with the kind of vegetables you prefer. You can even make it with boneless, skinless chicken breasts, if that's your thing (though I think much of it's winning flavor and moisture hail from the bone-in, skin on meat). Another plus: This sticky-sweet and hot goodness gets even better after it's had time to sit, so it's one of those wonderful and rare occurrences where the leftovers are even better than the first night.
Hope you enjoy it as much as we do!
Glazed Orange-Hoisin Chicken with Vegetables
3 tablespoons hoisin sauce
1 teaspoon chili paste
1 large garlic clove, pressed
1/3 cup soy sauce
1 tablespoon honey
1 tablespoon roasted sesame oil
1 tablespoon minced fresh ginger
1/4 cup orange marmalade
2 tablespoons scallions, chopped for garnish
3 lbs/ 1.3 kilo chicken legs with thigh, with skin
3-4 carrots, cut on the diagonal
green beans (optional)
sliced bell pepper, for garnish
chopped green onion, for garnish
roasted sliced almonds, for garnish
2-3 cups cooked white rice
Combine ingredients up to marmalade in a large bowl and whisk until well combined. Preheat oven to 375°F/190°C. Place the chicken and vegetables in a large shallow roasting pan or baking dish. Pour the hoisin marmalade sauce over the top. Bake for 45 to 50 minutes, or until the chicken is done (depending on thickness of meat), basting with juices one or two times during the baking process. Remove from oven and serve over rice. Spoon some sauce over it and garnish with the bell pepper, onions and almonds. Serve immediately.
adapted from this recipe