Five-Spice Roast Chicken with Ginger-Scented Rice

img_01741If you are looking for a meal that takes little prep, but tastes like it took all day, then this one is for you. It is incredibly simple, but is bursting with flavor.

The main flavor is Chinese five spice – a blend of ground fennel seeds, Szechuan peppercorns, cinnamon, star anise and cloves (if you can’t find it in your spice aisle, check your International food aisle). It is a very unique flavor, which some people love or hate. In this dish, however, the spices are just right and give the chicken amazing flavor without distracting.

I made it with ginger rice, which is a great blend of flavors that compliment the chicken. Both recipes come from Bon Appetit, with a few adjustments.

4 servings

4 garlic cloves, pressed
2 tablespoons coarse kosher salt
2 tablespoons extra-virgin olive oil
1 teaspoon Chinese five-spice powder
3 pounds chicken thighs
1 large onion, peeled cut into 16 wedges

Combine garlic, salt, olive oil, and Chinese five-spice powder in large bowl. Add chicken pieces; turn to coat. Cover and chill at least 1 or or overnight (I highly recommend overnight).

Preheat oven to 425 degrees. Arrange onion wedges in 13x9x2-inch roasting pan. Arrange chicken, skin side up, atop onions. Roast until chicken is cooked through, basting occasionally with pan juices, about 50 minutes. Arrange chicken and onions on platter and serve.

4 services
1.5 teaspoons minced ginger
1.5 cups water
1 cup jasmine rice, rinsed
1 tablespoon butter
1 teaspoon coarse kosher salt

Using garlic press or grater, make enough minced ginger to measure about 1.5 teaspoons (give or take). Transfer ginger to small saucepan.

Add 1.5 cups water, rice, butter and salt to same pan. Cover; bring to boil over high heat. Reduce heat to low and cook, covered, until rice is tender, about 15 minutes. Remove pan from heat; let rice sit 10 minutes. Uncover; fluff rice with fork.


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