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Tuesday, November 15, 2011

Five-spice and honey chicken with peppered greens

There is a definite hot and sweet note to this Asian-inspired main course.


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


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.
2. Combine the honey, lime juice, 1 tbsp of the oil, and the five-spice paste. Coat the chicken well, season with salt and pepper, and marinate.
3. 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 for about 40 minutes until beginning to char.
4. Wipe out the frying pan, reduce the heat slightly, and add the greens. Drizzle in the remaining oil, and stir-fry for about 5 minutes until beginning to wilt. Serve hot with the crispy-skinned chicken.

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