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Smoky roast chicken with 'sproutkraut'

  • 0:20 Prep
  • 1:10 Cook
  • 4 Servings


  • 1.8kg whole chicken
  • 1 orange, quartered
  • 50g unsalted butter, melted
  • 2 garlic cloves, crushed
  • 2 teaspoons smoked paprika (pimenton)


  • 2 tablespoons olive oil
  • 1 onion, thinly sliced using a mandoline
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons caraway seeds, crushed
  • 350g Brussels sprouts, thinly sliced using a mandoline
  • 100ml apple cider vinegar
  • 1/3 cup (35g) currants
  • 1/2 bunch flat-leaf parsley, leaves chopped


  • 1
    Preheat oven to 200C. Pat chicken dry and season with salt. Place on wire rack set in a shallow roasting pan. Add 1 cup (250ml) water to pan, squeeze in orange juice, then add squeezed oranges, cut-side up, to rack. Roast for 20 minutes or until light golden. Combine butter, garlic and paprika. Remove chicken from oven and brush with butter mixture. Reduce oven to 160°C. Roast for a further 45 minutes or until cooked through. Rest, loosely covered with foil, for 10 minutes.
  • 2
    Strain pan juices and transfer to a small saucepan over medium-high heat. Bring to a simmer and cook for 5 minutes or until jus is thickened and reduced.
  • 3
    Meanwhile, for the sproutkraut, heat oil in a frypan over medium heat. Cook onion for 3-4 minutes until softened. Add sugar and caraway seeds, and cook for 1-2 minutes until fragrant. Stir through the Brussels sprouts, vinegar, currants, 3 tsp salt and 1/3 cup (80ml) water, and cook for a further 5 minutes or until reduced. Stir through parsley and remove from heat.
  • 4
    Drizzle chicken with jus and serve with sproutkraut.

Source: taste.com.au


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