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Luke's lemon chicken

Luke Mangan

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Luke's lemon chicken.
Luke's lemon chicken.Jennifer Soo

There's nothing sweet about this dish, which is spiced up with sichuan pepper.

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Ingredients

  • 1 tbsp sichuan pepper.

  • 1 tbsp Maldon sea salt.

  • 4 spatchcock or baby chickens (400-500g each).

  • 1 tbsp olive oil.

  • 2 lemons.

  • 2 cups chicken stock.

  • 1 tsp sichuan pepper, extra.

  • 1 cinnamon stick.

  • 4 baby bok choy, halved lengthwise.

  • 1 lemon, extra, peeled and flesh roughly chopped.

  • Coriander, roughly chopped, for garnish.

Method

  1. Preheat the oven to 180C.

    Place the sichuan pepper and salt in a heatproof dish and toast in the oven for about 5 minutes, or until fragrant. Remove and crush in a mortar and pestle. Brush the chickens with oil and rub the pepper mixture all over them (leave a little to sprinkle over when serving).

    Peel the two lemons and reserve the rind. Cut the flesh into wedges and place in the cavity of the chickens.

    Heat some extra oil in a frying pan and gently brown the chickens on all sides. Transfer them to a greased baking dish. Pour in the combined chicken stock, extra pepper, cinnamon stick and reserved lemon rind, and bake for about 30 minutes, or until the juices run clear when tested with a skewer. Remove the chickens and cover with foil. Leave to rest while you make the sauce.Strain the cooking juices into a small saucepan and simmer until reduced to about a cup.

    Meanwhile, heat a little more oil in a frying pan or wok. Add the bok choy and toss, then add 2 tbsp of cooking juices and cook until just wilted.

    Add the chopped lemon and toss.

    To serve: Chop the chicken into pieces and serve on a bed of bok choy. Drizzle with the sauce and sprinkle with coriander and any remaining salt and sichuan pepper.

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