Ingredients
The following ingredients have 4 Servings
- 5-6 chicken thighs (about 2.25 pounds bone-in, skin-on)
- 4 Tbsp finely chopped fresh ginger (divided)
- 4 Tbsp chopped garlic (divided)
- 1 small shallot (chopped and divided)
- Five spice powder (enough to coat thighs (about 1-2 tsp/thigh))
- Kosher salt
- Avocado (olive, or peanut oil)
- 2 Tbsp chili oil (Sambal Olek)
- 1 cup dried black mission figs (quartered)
- 1 heaping cup red seedless grapes
- 1 cup tamari (or soy sauce)
- 2 1/2 Tbsp molasses
- 1 lime (juiced)
- 2 Tbsp avocado oil
- Cucumbers
- Shredded carrot
- Radish
- Fresh cilantro and mint
- Sesame seeds
- Toasted pitas
Instruction
- Preheat oven to 400 degrees.
- Pat the chicken thighs dry with a towel. Sprinkle thighs with salt and five spice powder on both sides.
- Heat oil in the pan on medium-high heat. When oil shimmers, lay the thighs in, skin side down. Cook for about 7 minutes, or when the thighs naturally release from the pan and are browned. Make sure to not move or flip the chicken too early—this will ensure the skin is crispy. When chicken is cooked, flip with tongs and remove from heat.
- Sprinkle 2 Tbsp of ginger, shallots, and garlic to the oil, gently shake the pan and nestle the chicken into the aromatics—skin side up so it stays crisp. Place in the oven for 13-15 minutes—there might be some smoke from the oil, but not too much. When thighs are cooked, remove and allow to cool slightly.
