Honey & Five Spice Chicken Legs

I think that the original of this recipe came from a Gordon Ramsey book. This recipe calls for a mortar & pestle, but if you don’t have one you can freshly grind the peppercorns in a pepper grinder. I served this with Cantonese Fried Rice…..yummy!

  • 4 Chicken Legs
  • 1 tsp Szechuan Peppercorns
  • 1 tsp Chinese Five-Spice
  • 1-2 tbsp Olive Oil
  • 2 medium Onions – finely sliced
  • 1 tbsp Ginger – finely grated
  • 2 tbsp runny Honey
  • splash Apple Juice
  • 400ml Chicken Stock (check gluten-free if needed)
  • 1 tsp Cornflour mixed with 1 tbsp Water

In a dry pan, toss the peppercorns over a high heat for 1-2 minutes. Add to mortar with the five-spice & a pinch of salt & pepper. Grind lightly with pestle & sprinkle over the chicken

Over a medium heat in a deep sided skillet, heat a little olive oil. Add the chicken & cook for 3-4 minutes on each side until evenly brown. Remove from the pan & set aside

Add onion & ginger with a little more oil, if needed, to the pan. Cook for 6-7 minutes until the onions are soft, stirring occasionally

Add honey & apple juice, simmer until the pan is dry & the honey & apple juice are reduced to a sticky glaze. Pour in the stock & return to a simmer

Return chicken to the pan and braise for 40-45 minutes, turning halfway until tender. If you want a thicker sauce, add the cornflour mixture & simmer for a couple of minutes

Serve immediately

Honey & Five Spice Chicken Legs & Cantonese Fried Rice


About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
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