Monday, June 27, 2011




1.5  kg  chicken
Salt and pepper, to taste
4  medium -size sweet potatoes, peeled and cut into thin wedges
1  small butternut, peeled and cut into wedges
1  large onion, thinly sliced
1  small bay leaf
Fresh parsley, few springs
1  celery stalk, chopped
1  orange rind, finely grated
cinnamon sticks, a few
Allspice, a pinch
1-1/2  cup hot chicken stock
60  ml  orange  juice concentrate
2  tbsp  dried  breadcrumbs
2  tbsp  oil

  • Preheat oven to 200c and grease a large ovenproof dish with olive oil.
  • Cut through the chicken along the breastbone and splay it open.
  • Season well with salt and pepper. Arrange potato, butternut, onion, bay leaf, parsley, celery and orange rind in the prepared dish.
  • Insert cinnamon sticks among the  vegetables and sprinkle with allspice. Place the chicken on top of the vegetables, skin side up.
  • Mix the chicken stock with the orange juice and pour over.Combine breadcrumbs and oil and scatter over the chicken.
  • Bake for an hour or until the chicken is done and golden brown. Serve.
NOTES: Serve with couscous.

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