WHOLE DEBONED CHICKEN SURPRISE WITH ROASTED POTATOES
Uitdaging
Ek het omtrent kop gekrap met die een, maar dit het toe vreeslik lekker uitgekom. My seun wat glad nie bessies of rosyne eet nie, het sy vingers af geëet en gevra vir nog.
- 1 whole deboned chicken
- 1 pack chopped bacon
- ½ onion, chopped finely
- 60 g cranberries
- 1 teaspoon finely chopped garlic
- salt and pepper, to taste
- 1½ tablespoon spicy Moroccan rub
- 100 g baby asparagus
- 1 tablespoon olive oil
- 1 tablespoon lemon olive oil, for rubbing
- string, for tying
- Potatoes:
- 5 medium potatoes, quartered and peeled
- 2 tablespoons olive oil
- 1 tablespoon salt flakes
- 2 teaspoons fresh finely chopped rosemary
- 2 teaspoons finely chopped garlic
Fry the onions and bacon in the olive oil till onion is translucent and bacon is cooked. Season to taste with salt and pepper. Now add the cranberries and fry lightly till all flavors are combined. Set aside to cool while preparing the chicken.
Lay chicken skin side down on a flat surface. Rub the top exposed meat with 1 tbs of the moroccan rub and garlic. Making sure to rub the spice into the drumstick cavity. Add salt and pepper to taste.
Evenly spread the cooled bacon mixture over the the chicken making sure to get some in the drumstick cavity. Place the asparagus on top of bacon mixture, pushing some into the drumstick cavity.
Starting at one end of the chicken, bring the sides together looping the string around the chicken make a knot to keep the loose sides together. Repeat this until the whole chicken is closed and resembles a whole chicken.
Pat the chicken dry and rub with the lemon olive oil and rest of the Moroccan rub. Add salt and pepper to taste if so desired.
Potatoes:
Dry the potatoes. Place in a bowl and mix with the olive oil, salt flakes, garlic and rosemary till well coated.
Place chicken cut side down in a roasting pan with potatoes and bake at 200°C for about 1 hour or until chicken is cooked through and potatoes are golden brown.
Before serving, remove string and cut into slices.
Recipe and photo: Nicolette Papas
