Crispy Five-Spice Chicken Thighs with Charred Broccolini & Black Garlic Tahini

Chinese five-spice lends its classic sweet-savory balance to crisp-skinned chicken thighs seared hot, then finished in the oven. Charred broccolini and silky black garlic tahini round out this bold one-pan dinner.

Serves 3

Estimate for one serving

• 610 cal
• 44g protein
• 12g carbs
• 44g fat
• 4g fiber

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Ingredients

• 6 (about 2 lb total) bone-in skin-on chicken thighs
• 2 tsp Chinese five-spice powder
• 1 tsp garlic powder
• 1 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 2 Tbsp avocado oil
• 2 (about 12 oz) broccolini bunches
• 4 black garlic cloves
• 3 Tbsp tahini
• 2 Tbsp fresh lemon juice
• 3 Tbsp warm water
• 1 Tbsp toasted sesame seeds
• 1/4 tsp red pepper flakes

Instructions

1. 1Preheat oven to 425 °F. Pat chicken dry. Mix five-spice, garlic powder, salt, and pepper; rub generously under and on skin.
2. 2Heat avocado oil in large oven-safe skillet over medium-high. Place chicken skin-side down; sear 6 minutes until deep golden. Flip, transfer skillet to oven, roast 18–20 minutes until internal temperature reaches 175 °F.
3. 3Meanwhile, toss broccolini with oil, pinch of salt. On a sheet pan, roast at same temperature 10–12 minutes until charred and crisp-tender.
4. 4Mash black garlic into a paste. Whisk with tahini, lemon juice, warm water, sesame seeds, and red pepper flakes until silky. Add more water if needed for pourable consistency.
5. 5Rest chicken 5 minutes. Plate with charred broccolini, spoon black-garlic tahini generously over both. Finish with extra sesame seeds and chili flakes.