Even after tearing through tandoori-style chicken burgers yesterday, I've still got a hankering for foreign flavors. I don't have too much time to dedicate to dinner tonight, but I've discovered a recipe that satisfies my spice quotient — and makes use of my leftover chicken thighs.
There are few entrées that engage the senses quite like Peking duck, with its shimmery, crackling skin, which gets rolled up with sweet hoisin sauce and fragrant scallions in a steaming-hot pancake. This imperial duck dish takes a long time to make, but I've found a variation with chicken, plums, and tortillas that's a fraction of the prep time. Get the super simple recipe now. 8 (6- to 7-inch) flour tortillas Serves 4.
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons mild honey
1 tablespoon minced peeled fresh ginger
1 teaspoon rice vinegar
2 garlic cloves, minced
1/8 teaspoon cayenne
1 1/2 lb skinless boneless chicken thighs (about 6)
1 large plum, quartered, pitted, and cut into 1/4-inch pieces (1 cup)
3 scallions, trimmed and cut lengthwise into 2-inch-long slivers
8 (6- to 7-inch) flour tortillas