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Our favourite foodie Blake Proud joins Kirste and Dan in the studio every week to discuss easy but tasty meals anyone can whip up at home. Whether it’s a quick and easy lunch, or something to whip up for dinner, Blake has us covered.

This week Blake explained how he’s a “chucker-inerer”. Yes, that is a made up word, but it’s a good one! It’s the idea of making food by just chucking stuff in and letting ‘er rip. This lets you get on with some other chores in the background.

chinese 5 spice chicken

So, with this in mind, the recipe of the week is Blake’s Chinese 5 Spice chicken. This super easy dish is super versatile, super quick, and is one of those ones that just seems impressive. Blake explained how it all came about because he just had a few bits and pieces that needed to be used.

Blake Proud’s Chinese 5 Spice Chicken recipe:

2x Chicken Marylands Skin on or off
1 TSP Chinese five spice
1/2 cup soy sauce
1 thinly sliced garlic clove
1/2 cup chicken stock
1 knob of thinly sliced ginger
1TSP Maple syrup
1 lemon cut in to wedges
Salt
Bok Choy or any Asian Greens

 

Step 1. Rub your chicken Marylands with the five spice and salt all over.
Step 2. Place in a small baking dish so they fit nice and snug and pour in the soy sauce, stock, ginger, garlic and maple syrup. Enough so it keeps the chicken moist but doesn’t cover it up completely.
chinese 5 spice chicken
Step 3. Cover in foil bake 15 minutes at 200’C
Step 4. In a seperate dish throw your lemons in drizzle with olive and salt and bake until youre ready to serve
Step 4. After 15 minutes uncover the chicken and continue to bake until the skin is crispy at a reduced temp of 180’C (around 15-20 minutes)
Serve with Charred Bok Choy (I just grilled on a hot griddle pan) and a squeeze of roast lemon and drizzle the entire dish with pan juices.

 

How easy is that!? You could also pair it with rice if you needed, or whip up a more substantial Asian style salad.

 

To hear Blake’s full interview, check out the podcast below:
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