Last week I tried out a recipe that been in my …. must do – file … for a very long time. I’m a big chicken eater, I’m sure that one morning will I wake up with feathers.
I think the reason why I haven’t tried is because I’m not able to get Chinese 5 spice powder here in Landskrona and I have always forgotten to buy it when I been over in UK, that is about 20 times since I moved back to Sweden. Now during my visit to Bristol, it was on top of my shopping list and I found at Salisbury Local. Was surprised that Tesco Express didn’t have it.
So now it was time try it out.
I used frozen chicken thighs, it’s impossible for me to buy only 2 fresh .. they come in the smallest pack of six when fresh, so I have to freeze .
I wan’t able to find fresh corn in any story on the market, so I had to use tinned and it came out fine. It would have been more crunchy with the fresh. Regarding the peppercorns, I used mixed 4, a mix that I also use for my pepper mill. Sichuan pepper is on of the ingredients in Chinese 5-spices … so I thought it will be “cake on cake”.
5-spice chicken with stir-fried sweet corn and broccoli, serves 4
8 chicken thighs, with bone in
1 finely sliced onion
2 garlic cloves, sliced
1tsp Chinese 5-spices powder
1/5tsp Sichuan pepper (I used mixed whole peppercorn)
60ml (4tbsp) soy sauce
90ml (6 tbsp) clear honey
- Put the chicken thighs in a large dish. Mix together the remaining ingredients then add to the chicken. Give it all a good mix then cover and leave in the fridge for minimum 1 hour but not over 24 hours.
- Put the oven on 170c, gas3. I use to double line a roasting pan with oiled foil (makes the washing up easier).
- Add the chicken, skin side up with the marinade. Roast for about 40 min, basting now and again. Then whack the oven up to 200C, gas 6 and cook for about 10 – 15 min until well browned ans sticky.
Sweetcorn and broccoli
4 fresh cob
1 broccoli head, cut in very small florets.
2 tbsp butter
2 tbsp soy sauce
pinch of dried chilli flakes
- Stand the cobs upright then run a knife down the cob to cut off the kernels.
- Cut the broccoli in small florets.
- Stir-fry both, start with broccoli (if using tinned corn), in the butter with the soy sauce and chilli flakes for about 2-5 min.
Without a doubt this is a dish you will make over and over again and all family members, small and big, will love it.
I will say it takes about one hour total to do (plus the marinating), but your hands will be free about 45 min of that time, when the chicken is in the oven.
I had it all ready twice since I first tried it out, so easy and quick to do. Original recipe I got from UK magazine, “woman & home”
“The greatest failure is the failure to try.”