CHICKEN WITH POTATOES:
INGREDIENTS:
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
METHOD:
INGREDIENTS:
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
METHOD:
- 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.
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