Sticky Sesame Chicken With Sweet And Sour Glazed Eggplant

• 2 tbsp sesame seeds
• 1 tsp grated fresh ginger
• 1 clove garlic, crushed
• 1/4 cup hoisin sauce
• 1 tbsp honey
• 1 tsp Chinese five spice
• 1 None whole chicken (about 3 lbs)
• 4 None baby eggplant, thickly sliced
• 1 tbsp vegetable oil
• 1/4 cup malt or cider vinegar
• 1 tbsp sugar
• 2 None green onions, thinly sliced diagonally

1. Place the sesame seeds, ginger, garlic, hoisin sauce, honey and Chinese five spice in a large plastic bag. Place the chicken in the bag and massage the marinade all over the chicken. Close the bag tightly around the chicken and refrigerate for at least 2 hours or overnight to marinate.
2. Preheat the oven to 350u0b0F.
3. Place eggplant in large baking pan; drizzle with the oil and toss to coat eggplant. Move the eggplant to the sides and place the chicken in the center, breast-side down. Reserve any remaining marinade for basting.
4. Roast for 45 mins. Turn the chicken, breast-side up, and eggplant. Baste the chicken with the reserved marinade and pan juices. Roast for 45 mins, basting once during cooking. If over-browning, cover pan loosely with foil.
5. Transfer the chicken and eggplant to separate dishes. Cover chicken with foil and let rest in a warm place for 10 mins.
6. Pour the pan juices from the pan into a small bowl. Skim the fat from the surface of the pan juices. Return the pan juices to the baking pan with the vinegar and sugar; stir until the sugar dissolves. Bring to a boil. Add eggplant and cook, stirring, for 1-2 mins or until the eggplant is well coated. Serve chicken with eggplant. Sprinkle with green onions.

sesame seeds, ginger, clove garlic, hoisin sauce, honey, spice, chicken, baby eggplant, vegetable oil, malt, sugar, green onions

Taken from recipes-plus.com/api/v2.0/recipes/20998 (may not work)