Ingredients
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3 garlic cloves, chopped, plus 1 whole bulb, extra
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4cm-piece fresh ginger, peeled, finely chopped
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1 teaspoon turmeric
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2 tablespoons coconut oil or extra virgin olive oil
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2 lemons, halved
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1 leek, trimmed, sliced
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400g Brussels sprouts, halved
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305g (1 1/2 cups) Puy-style lentils, rinsed
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3 fresh bay leaves
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1 cinnamon stick, halved
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1.25L (5 cups) organic chicken stock
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1.7kg whole organic chicken, excess fat trimmed
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White horseradish (optional), to serve
Method
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1Preheat the oven to 200C/180C fan forced. Process the garlic, ginger, turmeric, 1 tbs oil and the juice of half a lemon in a small food processor until smooth.
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2Heat the remaining 1 tbs oil in a flameproof baking dish over medium heat. Add the leek and sprouts and cook, stirring often, for 3-5 minutes or until the sprouts are slightly golden.
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3Halve the whole garlic bulb crossways. Add the garlic, lentils, bay leaves, cinnamon and remaining 3 lemon halves to the dish. Pour over the stock.
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4Place a trivet or wire rack over the lentil mixture. Lightly grease the trivet. Place the chicken on top and spread the turmeric mixture over the chicken.
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5Roast the chicken for 20 minutes. Reduce the temperature to 180/160 fan forced and bake for a further 1 hour or until the juices run clear when pierced. Set aside for 10 minutes to rest. Serve with horseradish, if you like.
Source: taste.com.au
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