Some fun changes coming up with The Spicy Bee. For today I’ll keep things short and savory 🙂
This week I got an early Christmas gift! My Oma sent me these nifty pepper ornaments all the way from Arizona! They are so fun looking that I’ve decided to keep them on the wall in our kitchen full-time.
|Do you spy the pickle on the tree? 😉|
Now on to some of that beautiful food–
This ginger chicken recipe makes a phenomenal weeknight meal, and is very well-rounded! We used skin on chicken thighs, but I would also be interested in trying this as a sort of rub for a roasting chicken too. We didn’t have much luck finding baby bok choy but if you have a stash of some, it may work better than the full-sized choy that we were able to use. Full recipe after the jump….
Ginger-Roasted Chicken with Bok Choy and Broccoli
- 1 cup jasmine or another long-grain white rice
- 1 T fresh ginger, chopped
- 2 cloves garlic, chopped
- 8 small bone-in, skin-on chicken thighs (about 2 1/2 pounds)
- 3 T olive oil
- 2 heads bok choy, quartered lengthwise
- 1 bunch broccoli (about 1 lb), cut into florets
- 2 T soy sauce
- 1 t toasted sesame seeds
- Kosher salt
This was my first time cooking bok choy and I was surprised with how well it came out. It reminded me of a slightly crunchy spinach/celery texture, and really tasted good with the soy sauce and sesame seeds.