Ingredients
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1.8kg whole chicken
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1 orange, quartered
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50g unsalted butter, melted
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2 garlic cloves, crushed
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2 teaspoons smoked paprika (pimenton)
Sproutkraut
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2 tablespoons olive oil
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1 onion, thinly sliced using a mandoline
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1 tablespoon brown sugar
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1 1/2 teaspoons caraway seeds, crushed
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350g Brussels sprouts, thinly sliced using a mandoline
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100ml apple cider vinegar
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1/3 cup (35g) currants
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1/2 bunch flat-leaf parsley, leaves chopped
Method
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1Preheat 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.
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2Strain 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.
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3Meanwhile, 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.
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4Drizzle chicken with jus and serve with sproutkraut.
Source: taste.com.au
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