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Vanilla Roasted Baby Chicken

Vanilla Roasted Baby Chicken

Khoi kos with a twist… Fyndraai’s Shaun Schoeman has created a melting pot of Cape cuisines. Try his Vanilla Roasted Baby Chicken…

Vanilla Roasted Baby Chicken

Khoi kos with a twist... Fyndraai’s Shaun Schoeman has created a melting pot of Cape cuisines. Try his Vanilla Roasted Baby Chicken... Recipes Vanilla Roasted Baby Chicken European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 baby chickens
  • 100g butter
  • 2 vanilla pods
  • chopped parsley
  • crushed garlic
  • 1 bunch thyme
  • 1 bunch wild sage
  • 2 lemons, sliced
  • 4tbsp olive oil
  • 100ml vanilla essence
  • 1kg new potatoes
  • 150ml olive oil
  • 50g butter
  • rosemary, finely chopped
  • Stuffing
  • 500g spinach leaves, washed
  • 500g sorrel leaves, washed
  • 250g Parmesan cheese, grated
  • 100g breadcrumbs
  • 1 egg yolk
  • salt and pepper

Instructions

  1. Heat the oven to 220ºC.
  2. Cook the spinach and sorrel in a small amount of boiling water for about a minute, drain thoroughly and squeeze out any excess water. Chop finely and add to the Parmesan and breadcrumbs. Mix with the egg yolk to bind and season with salt and pepper. Wrap in a double layer of foil and reserve.
  3. Rub the chickens with the butter and vanilla pod. Season generously with salt and pepper. Next, rub the chopped parsley and crushed garlic onto the chickens. Surround with the thyme, sage and lemon slices. Drizzle with the olive oil and wrap in foil, leaving an air pocket for steam. Place in a roasting tray and add a small amount of water and vanilla essence. This will allow the chicken to lightly steam and roast, while at the same time adding a vanilla fragrance. After 15 minutes of cooking, reduce the heat to 180ºC and cook for another 30 minutes. Remove the foil and roast for a further 15 minutes, or until the juices run clear.
  4. Bake the stuffing in a separate tray for the final 30 minutes of the chicken cooking time.
  5. Boil the potatoes until cooked (15–20 minutes), drain and cool slightly before cutting in half lengthways. Heat the olive oil in a frying pan with a knob of butter and colour the potatoes until slightly crisp (4–5 minutes).
  6. Sprinkle with the rosemary. Cut the chicken in half down through the centre and serve with the potatoes and a spoonful of stuffing.

 

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