Ingredient: clear honey

Sticky Chinese Five-Spice Chicken Traybake

The term traybake seems to have two very different meanings. For example:

  • A dessert baked in a square or rectangular pan and then cut into squares or slices after baking.

 OR

  • a savory dish consisting of several items of food being placed together on a baking tray along with some seasonings, then go into the oven together. With the right cut of meat and the right vegetables, they all are done at the same time. Dinner is served!

Life’s hustle and bustle can mean the last thing you want to worry about is fixing a busy dinner with multiple pots and pans…and having to clean it all up. The solution? Simple tray bakes. With minimal prep, basic ingredients, and little clean-up, this is surely one of the quickest ways to get dinner on the table (and takes less time than waiting for food to be delivered).

For the best success with this easy cooking technique, use your sturdiest pan (this will prevent your ingredients from browning too much) and have a bottle of your favorite oil cooking spray handy. Once you’ve assembled everything on the sheet pan, you can sit back, relax, and let the oven do the work for you.

When you’re roasting food, air circulation is everything. That’s why low-rimmed baking sheets are preferred over roasting pans. They accelerate cooking and boost browning in a traybake.

Traybake is the cooking technique of choice for these Chinese 5-spice chicken thighs. Simply load a sheet pan with chicken thighs that have been marinated in the spicy Chinese sauce, then you can just pop it in the oven and wait for the magic to happen. Serve over brown or white rice garnished with green onion.

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 Sticky Chinese Five-Spice Chicken Traybake
Votes: 1
Rating: 5
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Course Main Dish
Cuisine Chinese
Keyword sticky Chinese 5-spice chicken traybake
Servings
Ingredients
Course Main Dish
Cuisine Chinese
Keyword sticky Chinese 5-spice chicken traybake
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a container with a cover, combine hoisin sauce, sesame oil, honey, five-spice powder, ginger, garlic & some salt & pepper.
  2. Add chicken thighs to marinade & toss to coat. Cover & refrigerate for about 2 hours or overnight.
  3. Preheat oven to 400 F.
  4. Arrange chicken thighs on a foil-lined baking sheet. Roast for 30-40 minutes until cooked through, basting at least once. If using cashews, remove chicken from oven & stir through chicken. Bake 5 minutes more.
  5. Prepare rice while chicken is baking. Arrange on a platter & top with chicken thighs. Garnish with green onions.
Recipe Notes
  • If you wish, garnish with some cashew nuts for extra flavor.

Baked Nectarines & Raspberry Dessert

Nectarines & peaches are both members of the stone fruit family and are so close, only one gene is responsible for their difference. This unique gene makes the peach fuzzy and the nectarine smooth. For most part, nectarines are sweeter and juicer — in essence more nectar. 

Nectarines originated in China and spread across the continents until they landed in America. They thrive in warmer climates, as a result, many of the nectarines we see in the grocery stores here are unripe, hard and tough.  They are often harvested too early and therefore do not develop the aroma they should have. Baking will concentrate their flavor, while lemon, almond and vanilla draw out their more elusive variations.

This dessert idea originated from Sweden. Quite similar to some of the other roasted fruit recipes I have posted except this dessert uses wine in the baking of it. If you don’t care for raspberries, blueberries or blackberries will work just as well.


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Baked Nectarines & Raspberries with Almond & Honey

Votes: 1
Rating: 5
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Course Brunch, dessert
Cuisine American, European, German

Servings


Ingredients

Course Brunch, dessert
Cuisine American, European, German

Servings


Ingredients

Votes: 1
Rating: 5
You:
Rate this recipe!


Instructions
  1. In a small dish, combine wine & honey; stir to dissolve. Halve & stone nectarines, place them flesh-side up in a glass baking dish. Crush amaretti biscuits, add cardamom & mix well; add beaten egg yolk, 2 Tbsp of wine mixture & toasted almonds. Combine & divide mixture between nectarines, spooning into 'pit' holes.

  2. Sprinkle nectarines with brown sugar then top each with a bit of the butter. Pour remaining wine & honey AROUND but NOT over the fruit, add 1 Tbsp water & tuck in the vanilla pod.

  3. Preheat oven to 350 F. Bake the nectarines for 30 minutes or until fruit is soft & the biscuit filling is crisp & golden. Remove vanilla pod. Carefully stir the raspberries through the pan juices. Allow to cool for 15 minutes before serving. Meanwhile, whip cream; when ready to serve dessert, top each with a dollop.