Five-spice chicken supreme with raspberry sauce

Five-spice chicken supreme with raspberry sauce

Ingredients

• 20ml (4 tsp) Chinese five-spice powder
• 60ml ( cup) vegetable oil
• 4 chicken breasts on the bone
• Salt and pepper
• 1 litre chicken stock
• 250g fresh raspberries
• 15ml (1 tbsp) sugar
• Juice of 1 orange
• 100g butter

Method

Mix 3 tsp of the five-spice powder with half the oil to form a paste. Brush this all over the chicken breasts and allow to stand for 10 minutes before seasoning.

Heat the remaining oil in a pan and fry the breasts skin-side down over medium heat until crispy and golden.

Transfer to a casserole dish, cover with foil and bake in the oven at 200C for 20-30 minutes, or until chicken is cooked through.

Meanwhile, boil the chicken stock with the remaining 1 tsp five-spice powder in a saucepan until reduced by half.

When the chicken is almost cooked, add the raspberries, sugar and orange juice and cook for a further 5 minutes.

Remove the chicken from the oven and, while it is resting, add the cold butter to the sauce, shaking gently to emulsify the sauce without breaking up the raspberries.

Slice diagonally into the chicken breasts, spoon over the sauce and serve immediately with crisp Chinese greens and steamed rice.

Serves 4