Teriyaki Chicken with Bok Choy

Ingredients:

• 2 gherkin chickens (about 300g each), cut in half
• 3/4 cup lightly salted soy sauce
• 1/4 cup hoisin sauce
• 1/4 tbsp. rice vinegar
• 5 cm ginger root, peeled and thinly sliced
• 2 small chili peppers, cut in half
• 1 bunch of green onions
• 1 grapefruit, cut in half
• 1 small bunch bok choy, thinly sliced
• 1 tbsp dark sesame oil
• 2 tsp toasted sesame seeds, for serving

Preparation:

1. Preheat oven to 220°C.
   
   Season the chicken with salt and pepper and place it skin-side up in the roasting pan. Roast until the skin is slightly crispy, about 25 minutes.
2. Meanwhile, combine the soy sauce, hoisin sauce, vinegar, ginger, 1 chili pepper, and 1/4 cup water in a saucepan. Chop half the green onion into large pieces, and grate the zest and juice of half a grapefruit; add to the saucepan. Cook, stirring occasionally, until thick and sticky, about 20 minutes. Brush the chicken with a few tablespoons of the sauce and continue roasting until golden brown, about 8 minutes.
3. Peel the remaining grapefruit half, separate into segments, and place in a bowl. Thinly slice the remaining green onion and finely chop the remaining chili; add the bok choy, sesame oil, and salt and pepper to taste to the bowl. Divide the chicken halves among plates. Stir the remaining roasting liquid into the sauce and drizzle over the top. Serve with the bok choy salad and sprinkle with sesame seeds.