Are you keen for some Asian persuasion? Not that I really know what that means, but here is a recipe tried and heavily tweaked from Cooking Light magazine.

You will need. 4 chicken thighs. Salt and pepper. For the glaze, equip yourself with  1/4cup chicken stock, 1 teaspoon of grated ginger, 4 cloves garlic. 1 tablespoon of dijon or whole grain mustard, 3 tablespoons soy sauce, (deep breath in) Sesame oil, 2 tablespoons of honey, Sesame seeds and russet potatoes. Oh, and a healthy understanding of efficiency.

Preheat oven to 375 Fahrenheit. Season chicken generously with salt and pepper. Grease baking sheet with olive oil. Place chicken on sheet and drizzle with more olive oil and sesame oil. Pop 2 whole cloves of garlic on there to infuse. Bake in oven for 30 minutes.

Meanwhile prepare the honey glaze. Fry grated garlic and ginger in some sesame oil, just enough to not burn them. Add chicken stock, soy sauce, pepper, mustard. When mixed, stir in your honey. Reduce heat to low and simmer to thicken. At this point you could practice your efficiency. Chop up your peeled potatoes and boil with some salt.

If done right, the 30 minutes will be up. Take chicken out of oven. (It is not fully cooked.) Brush the top with the honey glaze. Pour extra on there for more tasty. Return to oven for 15-20 more minutes.

During this time, drain your potatoes in a colander. Do not panic. Just work smart. While still hot, start to mash, add in some butter, some garlic (or garlic powder), salt and pepper, and two dashes of heavy cream. Do not over mash. We are going for rustic here.

Take chicken out of oven. Sprinkle with sesame seeds.

Serve while hot. Pro tip: You need veggies in your diet. A simple green salad works here. Refer to my salad dressing video for an Asian style dressing to go with it.

BONUS: While this recipe is tasty, I wouldn’t quite make it often. Or at least I would only make it with a side of rice. Too many variables. Nonetheless, it’s a nice way to impress your guests with your Asian, without having to learn Mandarin.