Sticky sesame-baked chicken with broccoli and rice

Prep time: 25 minutes

Cook time: About 1 hour

Makes: 4 to 6 servings

Note: Make sesame sauce in advance. Then start the rice in a rice cooker before making the chicken. That way, everything will be hot and ready at the same time.

For the sesame sauce:

3 tablespoons soy sauce or tamari

3 tablespoons agave syrup 1 ½ tablespoons toasted sesame oil

1 tablespoon tomato paste 1 tablespoon black bean garlic sauce

1 tablespoon Sriracha 1 tablespoon refrigerated ginger puree (or grated fresh ginger) 2 cloves garlic, crushed

For the chicken:

3 medium-size carrots (8 ounces) peeled, sliced into ¼-inch-wide circles 2 tablespoons expellerpressed canola oil, safflower oil or sunflower oil

4-6 bone-in, skin-on chicken thighs (about 2 pounds) 4 cups (10 ounces) broccoli florets

2 tablespoons sesame seeds 3 cups hot cooked white or brown rice

Chopped fresh cilantro and green onions, for serving

For the sesame sauce: Mix

all ingredients in a small bowl. Refrigerate covered up to 1 week.

For the chicken: 1. Heat

oven to 375 degrees. Toss 8 ounces peeled, sliced carrots with 1 tablespoon of the oil on a large rimmed baking sheet. Add 2 pounds chicken thighs to the baking sheet. Bake for 15 minutes. Remove from the oven.

2. Add 10 ounces broccoli florets to the baking sheet and toss with the remaining tablespoon of oil. Return to the oven and roast until chicken juices run clear and broccoli is almost tender, 20 to 25 minutes.

3. Spoon the sauce over chicken and vegetables. Stir to coat everything nicely. Sprinkle with sesame seeds. Roast, stirring vegetables once, until glazed, 10 to 15 minutes.

4. Pile chicken and vegetables over 3 cups cooked rice; spoon pan juices overall. Sprinkle generously with cilantro and green onions.