Recipe: Sticky Orange Sunflower Chicken with Sesame Broccoli

from Melissa Joulwan from Well Fed Weeknights

Ingredients:

Sticky Sauce: 1 medium navel orange 2 cloves garlic 1/4 cup coconut aminos 1/4 cup sunflower seed butter 1 tablespoon tomato paste 1 tablespoon unseasoned rice vinegar 1 tablespoon fish sauce 1 teaspoon hot sauce 2 tablespoons arrowroot powder

Chicken: 1 teaspoon powdered ginger 1 teaspoon coarse (granulated) garlic powder 1 teaspoon salt 1/2 teaspoon ground coriander 1/2 teaspoon ground black pepper 8 boneless, skinless chicken thighs (1 1/2 pounds) 1 teaspoon extra-virgin olive oil

Sesame Broccoli: 1 pound broccoli florets 1/2 cup water 2 teaspoons toasted sesame oil Garnish: sesame seeds, scallions

Procedure:

Preheat the oven to 425F.

Make the sauce. Zest the orange and set the zest aside. Use a sharp knife to peel the orange, removing all of the white pith, then separate the sections and place in a pint-size Mason jar. Smash and peel the garlic and add to the jar, along with the rest of the sauce ingredients; whirl the ingredients with a stick blender until smooth. Set it aside.

Toast the sesame seeds. Heat a large, nonstick skillet over medium-high heat, 2 minutes. Add the sesame seeds and stir-fry until toasted, about 3–5 minutes. Transfer to a plate to cool.

Prep the chicken. Combine the ginger, garlic powder, salt, coriander, and pepper in a large bowl and mix with a fork. Add the chicken thighs to the bowl and toss to coat the pieces in the spices. Add the oil to the pan you used for the sesame seeds and reheat the pan over medium-high heat, 2 minutes. Add the chicken in a single layer and brown it, undisturbed, 3–4 minutes. Flip the chicken and brown the other side for 1 minute, then transfer to a 2-quart baking dish.

Thicken the sauce. Pour the sticky sauce into the pan you used for the chicken and heat it, scraping up any brown bits in the pan, until it’s thickened a little, 1–2 minutes. Pour the sauce over the chicken and place the baking dish in the oven. Roast the chicken for 15–20 minutes, until the sauce is caramelized. While the chicken cooks, slice the scallions for the garnish and set aside, then cook the broccoli.

Cook the broccoli. Place the water in the skillet you used for the chicken and bring it to a boil. Add the broccoli, cover, and steam it until tender, about 5 minutes. Remove the lid and allow any remaining water to evaporate. Turn off the heat, drizzle the sesame oil over broccoli, toss to coat.