Hoisin-glazed gherkins with bok choy and grapefruit salad

Ingredients:

• 2 gherkins (about 700g 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 red chillies, halved (remove seeds to reduce heat)
• 1 bunch of green onions
• 1 grapefruit, cut in half
• 1 medium bunch bok choy, thinly sliced
• 1 tbsp dark sesame oil
• 2 tsp toasted sesame seeds for serving

Preparation:

1. Preheat oven to 220°C (425°F). Season the chicken with salt and pepper and place skin-side up on a baking sheet. Bake until the skin is lightly crisp, about 25 minutes.
2. Meanwhile, combine the soy sauce, hoisin sauce, vinegar, ginger, 1 chili pepper, and 1/4 cup water in a saucepan. Coarsely chop half a green onion, grate the zest and juice half a grapefruit, and add to the saucepan. Cook, stirring occasionally, until the liquid thickens to a syrupy consistency, about 20 minutes. Brush the chicken with a few tablespoons of the sauce and continue roasting until golden brown, about 8 minutes more.
3. Peel and slice the remaining grapefruit half and place in a bowl. Thinly slice the remaining green onion and finely chop the remaining chili; add to the bowl along with the bok choy and sesame oil. Season with salt and pepper to taste. Place a chicken half on each plate. Combine the drippings with the sauce and pour over the chicken. Serve with the bok choy salad and sprinkle with sesame seeds.