Five spice and honey chicken with peppered greens

SERVES 4

Ingredients:

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 2 tsp fives pice powder

8 chicken pieces (a mixture of

thighs and drumsticks, preferably free-range)

sea salt and freshly ground black pepper

Method:

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 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.

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 in the oven for about 40 minutes until beginning to char.

4 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 stirfry for about 5 minutes until beginning to wilt. Serve hot with the crispyskinned chicken.

Five spice and honey chicken with peppered greens