FiFi does Luke’s lemon Chicken (As in Luke Mangan)
Quick, spicy, delicious and yes slimming. Impossible? No, not with this little recipe. It has the secret ingredient of Sichuan pepper and please don’t be scared, you can find anywhere. And yes if you are slack you can use daggy old pepper instead. But you are not daggy so you won’t
For 4 you need:
2 tablespoon of Sichuan Pepper
2 tabs of fabulous seas salt
4 chicken pieces or breasts, skin on or skin off
olive oil
2 cups of chicken stock or a packet of it
2 lemons zested
I cinnamon stick
Bock choy for 4
½ of a preserved lemon (which have done yourself ) all chopped into fabulous chic little pieces
coriander for a bit of accessorizing
·Toast the pepper and the salt on a tray in the oven
·Don’t make a face it’s not difficult, just whack it in the oven for 5 mins until it smells great.
·Throw into a mortar and pestle and give it a good old bashing
·Brush and moisturize the chicken with oil then rub the pepper mix all over them. (they love it) leave a little for later
·In a bowl toss in the chicken stock, a sprinkle of pepper, cinnamon stick, preserved lemon and zest
·Heat some oil and gently (bless them: they don’t like it rough) brown the chicken so they’ve got a nice St Barts tan.
·Throw the chicken on a baking dish and pop the quarterd lemons under them so they are comfortable. (if you have a whole chicken then shove them in the cavity)
·Pour over the chicken stock mix and chuck them in the oven for about 30 minutes
·when they are cooked, let them have a rest ( they’ve been working hard) while you pour the juicy stock into a wok or saucepan, heat a little then toss in the bok choy and cook till it/s cooked ..it will wilt in delight
·Serve the chicken on a bed ( they’re still sleepy) of Bok choy and pour over the delicious sauce with a sprinkle of more pepper and
·Accessorize with great big nonchalant bunch of coriander
·Well look at that! The chicest thing you ever saw and have you tasted it? Divine
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