Ingredients:
1½ lb | Boneless Skinless Chicken Thighs | ||||||||||||||||||||||
2 Tbsp | Canola Oil | ||||||||||||||||||||||
¾ cup | Hoisin Sauce | ||||||||||||||||||||||
¼ cup | Baby Food Plums or Prunes | ||||||||||||||||||||||
¼ cup | Rice Wine Vinegar
Directions:
Heat 2 tbsp canola oil in a Dutch oven until hot, then sear chicken thighs,
turning once until brown on both sides. Combine hoisin, vinegar, honey, ketchup,
plums or prunes, Sriracha and soy sauce in a saucepan and bring to a boil. Pour
over chicken thighs and cover. Bake in a 375 degree oven for 30-40 minutes until
chicken is done. Remove from oven and cool slightly. Shred chicken with 2 forks.
Roll out pizza dough to fit pizza pan or baking sheet. Scatter cornmeal on pan
to prevent the crust from sticking. Brush edges of crust with olive oil. Spread
shredded chicken, sauce and scallions over pizza and top with the shredded
cheeses and sesame seeds. Bake at 450 degrees for 12-14 minutes until cheese is
bubbly.
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