This recipe is inspired by the signature dish a friend of mine used to make. I adored it so, but can’t quite remember how she made it. But this version came out very tasty. I served the chicken with brown rice, carrots honeyed with the cooking juices, and a dollop of the delicious Spoonfed Foods Garlic Jam that my work colleagues bought me as a get well gift from the Essential Ingredient. The jam is delicious, and a great savoury accompaniment to this dish.
Serves 2
| 2 | free range chicken marylands | |
| 1 | tablespoons | honey |
| 1/2 | teaspoons | chilli flakes |
| 1 | clove | garlic, crushed |
| 1/4 | teaspoon | onion flakes |
| 1/4 | teaspoon | salt |
| 1/4 | teaspoon | fresh ground black pepper |
| 1 | tablespoon | verjuice |
| olive oil | ||
| 1 | pinch | curry powder |
| 1 | pinch | chilli powder |
| 1 | pinch | sweet paprika |
Preheat the oven to 200oC. Combine honey, chilli flakes, garlic, onion, salt, pepper and verjuice in the bottom of a baking dish just big enough to fit the chicken marylands. Rub the chicken marylands with a little olive oil. Arrange in the baking tray, exposing as much skin as possible. Sprinkle remaining spices atop the chicken. Roast for an hour. To serve with honey carrots, par cook one sliced carrot in boiling water. Drain the carrots, return the pan with the juices from the chicken and cook till tender. Serve the chicken with the carrots and your choice of starch. I served this dish with brown rice.
Susan's Sumptuous Suppers 