Five-Spice Honey Chicken

By pavaldez

Ingredients

• 2 handfuls of Chinese greens, such as bok choy,
• sliced juice of 2 limes
• splash of soy sauce
• 3 tbsp olive oil
• 1 in (2.5 cm) piece of fresh ginger, finely grated
• 2 tbsp five-spice paste or 2 tsp five-spice powder pinch of hot red pepper flakes
• 8 chicken pieces (a mixture of thighs and drumsticks, preferably free-range)
• 1-2 tbsp honey
• sea salt and freshly ground black pepper

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400 F (200 C). Put the greens in a large bowl. Add the soy sauce, ginger, and pepper flakes, and season well with salt and pepper. Set aside.

In another bowl, mix together the honey, lime juice, 1 tbsp of the oil, and the five-spice paste until well combined. Coat the chicken well, and season with salt and pepper. Leave to marinate for at least 20 minutes if you have time.

Heat 1 more tbsp of the oil in a large frying pan over medium-high heat. Working in batches, add the chicken pieces, skin-side down. Cook for 5-8 minutes on each side until golden and crispy, then transfer to a roasting pan. Roast in the oven for about 40 minutes until beginning to char.

Meanwhile, wipe out the frying pan with paper towels, reduce the heat slightly, and add the greens. Drizzle in the remaining 1 tbsp oil, and stir-fry for about 5 minutes until beginning to wilt. Serve hot with the crispy-skinned chicken.