Hoisin Chicken Thighs With Winter Squash

An tasty and easy intercultural recipe courtesy of our local supermarket's (Hannaford) monthly cooking magazine. I think I might add a pinch of cayenne next time: a little hot would contrast nicely with the sweet of both the hoisin and the squash.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 1 1⁄2 chicken thighs, boneless and skinless and trimmed of fat
• 1 1⁄4 cups hoisin sauce
• 1  tablespoon reduced sodium soy sauce
• 2  tablespoons garlic, minced
• 2  tablespoons fresh ginger, grated
• 1 1⁄2 teaspoons  toasted sesame oil
• 1  bunch scallion, divided
• 1 1⁄2 lbs squash, peeled, seeded, and cut into 1-1/2-inch pieces

Directions

1. Cut the chicken thighs into 1-1/2" pieces and place in a large pot. Add hoisin sauce, soy sauce, garlic, ginger, and toasted sesame oil. Toss to coat.
2. Cut scallions, both whites and greens, into 1" lengths. Set aside ½ cup of the greens and reserve. There should be about 1-1/2 cups whites and greens remaining. Add these and the squash to the chicken and mix well.
3. Cover and bring to a boil over high heat. Reduce heat to low, cover, and cook for 45-50 minutes, stirring occasionally, until chicken and squash are tender.
4. Add reserved scallion greens, toss lightly, and serve with rice.