Dinner

Pan-Seared Chicken Thigh Confit with Black Garlic Glaze & Charred Kabocha

Name: Pan-Seared Chicken Thigh Confit with Black Garlic Glaze & Charred Kabocha
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2 servings
Ingredients: 2 bone-in, skin-on chicken thighs (6 oz each); fine sea salt and cracked black pepper; 1 tbsp neutral oil; 1/3 medium kabocha squash, cut into 3 wedges (skin on); 1 tbsp neutral oil (for squash); fleur de sel (for squash); 2 tbsp black garlic paste; 1 tbsp soy sauce; 1 tbsp honey; 1 tsp rice vinegar; 1/2 tsp sesame oil; 1 tbsp unsalted butter; 1 scallion, thinly sliced; toasted sesame seeds

A bone-in, skin-on chicken thigh cooked until the skin crisps and the meat becomes silken, then brushed with a silky glaze of black garlic, soy, and a whisper of honey. Alongside: roasted kabocha squash with crispy edges and a deep umami finish.

579calper serving 28gprotein 30gcarbs 40gfat 10min prep 40min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this