Hoisin Chicken Thighs with Broccoli and Farro

For this recipe, I used a recipe from Real Simple magazine. Hoisin Chicken Thighs With Broccoli. I made a few alterations because Brandon and I have differences in taste buds. Especially when it comes to spice level. I am such a wuss, black pepper and ginger are about as spicy as I can handle. A smidgen of a jalapeno in something renders it completely inedible for me. Brandon would gladly put the spiciest hot sauce he can find on just about everything. He even makes his own hot sauces from vegetables he grows in our garden.

I also prefer farro as a grain. I hardly use rice, or even quinoa anymore. Farro is chewy, easy to cook, tasty, and filling. I love it. You’ll be able to find pearled farro in most grocery stores. At Smith’s in Orem in they have it bagged by the rice and also in the bulk sections (which is the cheaper choice).

Below is the Real Simple Recipe, and in [italicized brackets are my adjustments or suggestions]

Ingredients

¼ cup canola oil, divided, plus more for baking sheet [Next time I would use 1 Tbsp oil in sauce, and a spray for the sheet]
3 tablespoons gluten-free hoisin sauce
3 tablespoons gluten-free tamari
3 tablespoons rice vinegar
1 large head broccoli, cut into florets [I used pre-chopped florets. About what I thought would have been 1 head]
2 teaspoons finely chopped garlic
½ teaspoon kosher salt
1 Fresno chile, thinly sliced (optional) [I used 1 serrano on only half of the food. I wouldn’t be able to eat this if it were on my portions]
4 chicken legs, thigh, and drumstick together [My grocery store was out of leg quarters, so I just used thighs instead. 6 thighs because I have a small oven and could only fit 6, having room for broccoli as well]
Steamed white rice, for serving [I used farro. Farro can be cooked like pasta, in a big pot of boiling salted water then drained after about 20-30 minutes]

How to Make It

Step 1

Preheat oven to 400ºF. Line a rimmed baking sheet with foil and lightly grease with oil.

Step 2

Whisk together hoisin, tamari, vinegar, and 2 tablespoons oil in a small bowl. Set aside ¼ cup of the mixture for serving. [this is half of the sauce mixture]

Step 3

Toss broccoli with garlic, salt, remaining 2 tablespoons oil, and chile, if desired, in a large bowl; set aside. [I sprinkled the chile separately]

Step 4

Place chicken on prepared sheet. Brush all over with half of the hoisin mixture. Bake 20 minutes, then add broccoli mixture to pan.

Step 5

Continue baking until broccoli is golden and chicken is cooked through, about 20 minutes more.

Step 6

Serve with reserved sauce and rice.