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Chicken with pink grapefruit and lemongrass
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4 lemongrass stalks
4 cloves garlic, crushed
1 Waitrose Pink Grapefruit, zest and juice
1 tbsp fish sauce
1 tbsp reduced salt soy sauce
1 1⁄2 tbsp maple syrup
1 tbsp sunflower oil
4 British chicken legs
300g Tenderstem broccoli, trimmed and thicker stems halved lengthways
2 x 250g packs microwaveable Thai black rice
4 salad onions, finely chopped
1⁄2 x 25g pack coriander, roughly chopped
1. Finely chop 2 lemongrass stalks and mix in a large baking dish with the garlic, grapefruit zest and juice, fish and soy sauces, maple syrup and oil. Slash each chicken leg three times and add to the dish, turning in the marinade. Leave for at least 20 minutes, but ideally up to 12 hours (cover and chill in the fridge, regularly turning the chicken in the marinade).
2. Preheat the oven to 200oC, gas mark 6. Bash the remaining 2 lemongrass stalks and add to the baking dish. Turn the chicken skin-side up and roast for 45 minutes, basting the legs in the juices halfway, until fully cooked, the juices run clear and there is no pink meat. Meanwhile, put the broccoli in a large bowl and cover with just-boiled water from the kettle; leave for 5 minutes, then drain.
3. Lift the chicken from the dish and rest on a plate. Stir the rice and broccoli into the baking dish to soak up all the juices and return to the oven for 6-8 minutes until the rice is piping hot. Remove the dish from the oven, discard the whole lemongrass stalks and stir the salad onions and coriander through the rice. Divide between plates and topwith the chicken to serve.
You can whizz all the marinade ingredients in a small food processor to speed things up
Typical values per serving:
Per serving 1931kJ
Good Health/ 1 of your 5 a day/High in protein
This recipe was first published in February 2022.