September 15, 2011

Spicy Roast Chicken

Chicken time!
A friend of mine recommended this Paleo sambal (hot sauce) to me a few days ago. So I headed to the local Asian supermarket, got myself a jar and started thinking of ways to use it. The obvious thing to do with it is spreading it over a piece of cooked meat, which is good. I figured I might as well use it food cooking and spread it on top of a chicken right before roasting it.
It turned out great!
The flavor actually went into the chicken and the veggies and gave a nice amount of heat to it as well. Yum :)

Spicy Roast Chicken
- 1 chicken (approx. 1,5kg), cleaned
- 1 medium butternut squash, peeled, seeded and chopped
- 2 onions, chopped
- 2 tomatoes, chopped
- 2 handfuls of kohlrabi greens
- 2 heaping tbsp of your favourite hot sauce/sambal
- 1/4 cup chopped fresh flat leaf parsley
- 1 tbsp coconut oil

1. Preheat the oven to 180 degrees Celsius and heat the coconut oil in a Dutch oven.
2. Brown the chicken on all sides, approx. 2 minutes per side, and transfer to a plate.
3. Fry the butternut chunks and onions in the remaining oil for about a minute to cover them with fat, then create a hole in the middle of the vegetables and put the chicken back in.
4. Divide the tomatoes and kohlrabi greens along the side, and spread the hot sauce on top of the chicken.
5. Top everything with the parsley and cover the pan with a lid.
6. Transfer the pan to the oven and bake for approx. 90 minutes or until the juices run clear.
7. Let the chicken sit for another 10-15 minutes to allow the juices to absorb, then carve and serve with the vegetables. Enjoy!

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