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Ingredients

• 1 whole spatchcock
• 3 Tbsp Chilli infused honey or,
• 3 Tbsp plain honey with plus 1 tsp chopped red chilli
• 2 Tbsp Chinese five spice powder
• 1 clove minced garlic
• ½ cup rice bran oil
• ½ tsp flaked salt
• Bunch bok choy
• 1 cup chicken stock

Method

1. In a jar, place the oil, five spice powder, salt, garlic, chilli honey or honey and chilli and shake to combine.
2. Wash and pat dry the Spatchcock with paper towel, then place it in a baking dish.
3. Drizzle the marinade over the top making sure it covers the entire bird, allowing the excess to pour into the baking dish.
4. Roast the bird in the oven for 40-45 minutes, basting regularly with the marinade in the pan with a turkey baster or pastry brush.
5. Towards the end of the roasting time, at about 40 minutes, braise the bokchoy by heating a sauté pan on high and adding the stock.
6. Bring it to the boil then add the washed bokchoy and keep it moving in the pan till it wilts.
7. Once it’s braised, place it into a bowl, then place the Spatchcock on top and drizzle the bokchoy stock over the entire bird and bokchoy.
8. Serve immediately.

Black Book Cokking was kind enough to allow us to share this recipe.

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