Sandra, that one was posted by Mimi. Here is Pat's recipe:
Spicy Hoisin Chicken
1/2 cup hoisin sauce
1 teaspoon finely grated peeled fresh ginger
4 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon Asian sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar (not seasoned rice vinegar)
8 chicken thighs with skin and bones (about 2 3/4 lb)
Preheat oven to 500̊F. (P’s note: I use 400)
Whisk together all ingredients except chicken, then coat chicken all over with sauce. Arrange thighs, skin sides up in 1 layer without crowding, in a foil-lined large shallow baking pan (1 inch deep). Roast in upper third of oven until chicken is cooked through and glaze is brown, 20 to 30 minutes.
Makes 4 servings.
Source: 5/03 Gourmet, via Moyn
http://www.epicurious.com/recipes/recipe_views/views/108096
Moyn’s notes 1/15/04: I used two turkey thighs (skin on, bone in) weighing about 3-3/4 lb total. I made the sauce, as written, using about double the garlic & ginger, & more soy & adding chili garlic sauce & some black vinegar, allowing the turkey to marinate, all day, before roasting. As they roasted, I basted a few times and served sprinkled with chopped scallion & black sesame seeds. It tasted like a succulent roast duckling, yummmm!!
Pat’s notes: Delicious, definitely a keeper! Good with steamed jasmine rice and salad of spring mix with tomatoes, cucumbers, blue cheese and ranch dressing. Made it another time using turkey thighs per Moyn's notes and her tweaks of adding chile garlic sauce, more garlic, ginger and soy (it's an easy sauce recipe to dink around with)...reduced the oven temp to 400 and roasted longer, until the turkey thighs were done. Was great served with Michelle/CA’s Sesame Rice and snow peas that were blanched and shocked then sauteed lightly in a tiny amount of olive oil then finished with a drizzle of sesame oil, salt and pepper.
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