Asian Chicken Thighs with Broccoli *

8 skin on bone in chicken thighs
2 tsp toasted sesame oil
1/4 tsp five spice powder
Kosher salt and freshly ground pepper
1/4 cup hoisin sauce
1 Tbsp packed brown sugar
3 cloves garlic
2 small bunches broccoli
3 carrots, peeled and diced into large chunks
1 Tbsp olive oil
2 tsp toasted sesame seeds
1 scallion, thinly sliced

Preheat oven to 400.  Put the chicken on a foil lined rimmed baking sheet; drizzle with 1 tsp sesame oil, sprinkle with five spice powder.  Arrange skin side up; season with salt and pepper.  Roast until the chicken is cooked through and the skin is crisp, about 25 minutes.

Meanwhile, stir the hoisin sauce, brown sugar and remaining  1 tsp sesame oil in a small bowl.  Mix one clove garlic into sauce; set aside.  Brush this sauce on chicken after the chicken is cooked through.  Bake another 5-10 minutes.

Heat the olive oil in a skillet over medium high heat.  Add the broccoli, carrots and 2 cloves of garlic.  Season with salt and pepper.  Cook, stirring, until the garlic is soft, about 1 minute.  Add 1/4 cup water, cover and cook until the vegetables are crisp-tender, about 4 minutes.  Uncover and stir in the sesame seeds.

Top chicken with scallions and serve with vegetables.

Serves 4