Five Spice Roast Chicken — How To Make Five Spice Roast Chicken - Delish.com

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Five Spice Roast Chicken — How To Make Five Spice Roast Chicken - Delish.com Posted: 24 May 2021 12:00 AM PDT As a Chinese-American first-generation immigrant, I grew up with cinnamon as a savory spice. It's often found in five-spice mixes, and I remember my grandfather's pork belly stew as one of the foundational childhood dishes that forever cemented my love for cinnamon.  It was a funny moment of culture shock when my parents first discovered cinnamon was used as a prevalent sweet spice in so many North American desserts. To this day, they still can't fully enjoy things like snickerdoodle cookies and cinnamon rolls and are wary of being ambushed by the presence of cinnamon in sweets. Thankfully, my palate was still elastic enough to be open to cinnamon's androgynous greatness. I don't know if my parents will like this five spice roast chicken drumstick recipe, but I sure enjoyed it. Paired with some nicely spiced rice and roast veggies that absorb all of that flavorful pan juice, it makes for a pretty hearty dinner. If you make this recipe, be sure to comment down below and let us know how you liked it! Advertisement - Continue Reading Below Yields: 2 - 3 servings Prep Time: 0 hours 20 mins Total Time: 1 hour 30 mins For the marinade 2 tsp. five-spice powder 1/2 tsp. ground cinnamon  1/4 tsp. onion powder 1/4 tsp. garlic powder 1/4 tsp. baking powder 2 tbsp. low-sodium soy sauce 1 tbsp. rice wine vinegar 1 tbsp. packed brown sugar 2 tsp. toasted sesame oil For the chicken 3 chicken drumsticks 2 carrots, quartered 1 yellow onion, cut into wedges Extra-virgin olive oil Thinly sliced green onions, for serving For the rice 1 tbsp. extra-virgin olive oil 1 cinnamon stick 1/4 tsp. ground Szechuan peppercorn 1/4 tsp. ground white pepper 1/2 tsp. freshly ground black pepper 1 tsp. cumin seeds 1" ginger, minced 2 cloves garlic, sliced 3/4 c. rice Kosher salt Pinch MSG (optional) 1 1/4 c. water Marinate the chicken: In a large bowl, whisk together all marinade ingredients until smooth. Add chicken and turn to coat evenly in marinade. Allow to rest for 30 minutes, or up to overnight in the refrigerator. Preheat oven to 375°. In an ovenproof skillet, place marinated chicken, carrots, and onions in an even layer, then drizzle with remaining marinade. Roast chicken, flipping halfway and brushing with olive oil as needed, until internal temperature reaches 165° and until vegetables are tender, 35 to 40 minutes. Meanwhile, make rice: In a medium pot over medium heat, heat oil. Add all spices, ginger, and garlic and toast until fragrant, about 1 minute. Add rice and stir to coat grains in oil, toasting until rice turns slightly more opaque, 2 to 3 minutes. Season with salt and MSG (if using), then slowly stream in water. Bring to a boil, then lower heat to low and cover pot with a lid. Cook until liquid has evaporated and rice is tender, about 17 minutes. Serve chicken and vegetables with rice, garnishing with green onions if desired. June Xie Delish Looking for more recipes? Get our new quarterly mag! This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site. June Xie Senior Food Producer After working in numerous restaurant kitchens throughout NYC, June Xie joined the Delish team as Test Kitchen Assistant and chief baking expert with a passion for bread dough, peanut butter, whipped cream, and gluten free cookies. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io Advertisement - Continue Reading Below

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