Tuesday, November 2, 2010
Table for One - Hoisin Marinated Chicken over Roasted Green Onions and Peppers
Eating alone can be tricky. Sometimes I use it as an opportunity to cook and eat the things only I like, basking in the selfish indulgence of it all. For me that's angel hair pasta (Kris hates), roasted fennel (he really hates) and butternut squash pizza (he's insane - I love him but I'm sorry there's nothing better especially when bacon joins the party.) Other times it seems like too much work to even heat up a pan for just one person. The only problem is I still want a good meal...
Good thing I discovered this little number. A simple roast chicken dish with barely any work and zero cleanup. The chicken marinates in Hoisin, cilantro, lime, and sesame oil then roasts in the oven (on aluminum foil for easy clean up) while the veggies roast on another aluminum-lined tray so I can just throw away all that shiny paper afterwards and put my pans up as if nothing ever happened.
I expected a satisfactory meal but was surprised by a delicious one, proof that every once in a while it pays to be both lazy and selfish.
Hoisin Marinated Chicken over Roasted Green Onions and Peppers
* This is enough marinade for 1 large chicken breast cutlet or 2 small.
* Hoisin is such an incredible flavor booster - a confidant leader on the dance floor of marinading to the point that you could practically chuck in whatever you have on hand to enhance it - fresh ground ginger, a smashed garlic clove, etc. So don't panic if you don't have all the ingredients below. A sprinkle of garlic powder for example will work perfectly well in place of a garlic clove, etc.
1/3 cup Hoisin
good pinch fresh cracked pepper
good pinch sea or kosher salt
1/8 teaspoon Chinese Five Spice powder
handful of fresh cilantro, roughly chopped
handful of fresh chopped green onions
1/2 teaspoon sesame oil
juice of 1/2 lime (I chuck the whole thing in)
1 garlic clove, smashed
Fresh chopped green onions for garnish
1-2 boneless skinless chicken breasts, or double recipe if cooking more
Mix all ingredients together and place in a ziploc along with the your chicken breasts. Marinate in the fridge for at least 8 hours or overnight. Remove from the fridge half an hour before cooking, preheating your oven to 375. Take chicken out of the marinade gently shaking off excess cilantro/herbs/garlic but letting marinade remain. Place on a greased baking sheet lined with aluminum foil and lightly sprinkle with salt.
Bake for 25 minutes then lower heat to 325 and bake another 5-7 minutes until cooked through. Serve over roast veggies and garnish with green onions.
Roast Veggies - Add a sliced bell pepper (1/4" thick slices) and 3-4 green onions (cut into 3-4" sections) to an aluminum-lined baking sheet. Toss with vegetable oil (or canola oil or plain olive oil) and salt and pepper. Roast in the oven along with the chicken - about 30 minutes. I love this because the thin parts of the green onions get crispy and almost chip-like and the thicker sections become soft and meaty.