**IMPORTANT NEWS!!**Before I get to this amazingly delicious dinner recipe, you need to do something for me. I've entered the Cupcake Crown cupcake contest with the cupcake you helped me choose, the Cannoli Cupcake. VOTING IS NOW OPEN! Please visit my cupcake's page and vote by logging in with Facebook. You may vote once a day between today and February 13!
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Now on to that dinner recipe. Adam and I recently had the experience of dining at Embeya, a completely amazing and delicious Asian restaurant here in Chicago. They have a five-course tasting menu on Sundays, and we enjoyed each and every bite. The star of all the dishes though, were the tamarind and hoisin-braised pork ribs. The sauce sang with sweet, salty, tart and bitter flavors, and I have been bound and determined to recreate the flavors.
There was one problem: I allowed myself one stop at the grocery store and that grocery store didn't have tamarind! In the crazy monsoon weather we had, I wasn't stopping again, so a quick google led me to an easy substitute, which led me to the creation of this delicious dish.
Hoisin-Citrus Braised Chicken
Prep Time: 5 minutes
Cook Time: 90 minutes
Keywords: braise entree chicken Thai Vietnamese
Ingredients (4-5 servings)
- 4 large bone-in, skin-on chicken breasts (or other chicken pieces)
- 1 large onion, sliced
- 1 Tablespoon peanut oil
- 1/4 cup plus 2 Tablespoons Hoisin sauce, divided
- 2 teaspoons sesame oil
- 1 Tablespoon sriracha sauce
- 1/4 cup low-sodium soy sauce
- 1 small knob ginger
- 2 large cloves garlic
- 1/4 cup rice vinegar
- Juice of one large orange
- Juice of one lime
Pre-heat the oven to 350°.
Heat the peanut oil in a large dutch oven (or other large oven-safe pot with a lid)
Place the chicken, skin-side down, in the hot oil, and brown on both sides. Set aside.
Keep the pot on the heat and add the onions, allowing them to brown for about five minutes.
Meanwhile, mix together the remaining ingredients.
Add the sauce mixture to the hot pot with the onions, and stir well, scraping the bottom of the pot.
Place the chicken in the sauce, bone-side down and turn off the heat.
Cover the pot and place it in the oven.
Cook 90 minutes, then remove the pot from the oven.
Remove the chicken from the sauce, then place the pot over medium heat on the stovetop.
Skim the fat off the top of the sauce, and reduce the remaining sauce by 1/4 until thick.
Serve the chicken on rice, ladle some sauce on top, and garnish with toasted sesame seeds.