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Keeping On With Chicken – Soy-Glazed Chicken with Asparagus and Scallions

20 May

In keeping up with the trend of a number of the chicken recipes that I have tried lately, this one was one of my personal favorites. I had seen this recipe in the last issue of Bon Appetit magazine and it sounded so delicious and made use of some great ingredients that I absolutely had to give it a try. While the original recipe calls for just using chicken thighs, I had a mix of thighs and drumsticks available to use so I made a little bit of both for us to have for dinner that night. This recipe for sot-glazed chicken with asparagus and scallions is easy enough to make for a weeknight meal and elegant enough for whenever you might be entertaining or want a meal that looks as great as it tastes.

Soy-Glazed Chicken with Asparagus and Scallions

2 teaspoons aniseed

4 garlic cloves, finely chopped

1/4 cup fresh lime juice, plus wedges for serving

1/4 cup soy sauce

2 tablespoons honey

8 chicken thighs (about 4 pounds)

1 bunch asparagus (about 3/4 pound), trimmed

2 bunches scallions, trimmed

2 tablespoons vegetable oil

Kosher salt and freshly ground black pepper

1/2 cup fresh cilantro leaves with tender stems

Toast the aniseed in a small dry skillet over medium heat, tossing frequently and watching to make sure it does not burn, until the aniseed is fragrant, about 2 minutes. Let the aniseed cool and then finely chop it.

Whisk the garlic, lime juice, soy sauce, honey and the chopped aniseed together in a large bowl. Add the chicken pieces and toss the mixture to coat the chicken well. Allow the chicken to sit in the marinade for at least 30 minutes.

Preheat the oven to 450 degrees. Transfer the chicken and the marinade to a foil-lined, rimmed baking sheet, making sure to place the chicken skin side down on the foil. Roast the chicken until the fat begins to render, about 15 to 20 minutes. Turn the chicken skin side up and continue to roast it, basting the chicken occasionally with the pan drippings, until the chicken is cooked through and deeply browned, about 15 to 20 minutes longer.

After turning the chicken, toss the asparagus and the scallions with the vegetable oil on another rimmed baking sheet. Season the vegetables with salt and pepper. Roast the vegetables, shaking the pan about halfway through the cooking process, until the vegetables are tender, about 10 to 15 minutes. If you have thinner stalks of asparagus or scallions, they will cook more quickly and will be done faster.

Transfer the chicken to a platter. Pour any pan juices into a glass measuring cup. Let the juices sit for a few minutes and then spoon the fat from the surface of the juices. Spoon the pan juices over the chicken and serve the chicken with the asparagus, scallions, cilantro and lime wedges.

You can always begin marinating the chicken a day ahead and simply cover the bowl and store it in the refrigerator until the next day if you want even deeper flavors. I did not have aniseed on hand but substituted fennel seed instead and got that licorice flavor that you get from either herb, so I think it worked well.The marinade is wonderful and imparts incredible flavor to the chicken thanks to the combination of the soy sauce, honey, aniseed and lime juice. I love roasted asparagus as well and with the scallions together they just seem to go really well with the chicken. It’s a great dinner that you can do in just over an hour and you get this deep brown chicken with amazing flavor and the house smells great while it is cooking.

That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!

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Posted by on May 20, 2014 in Cooking, Dinner, Poultry, Vegetables

 

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