Whole roasted Rangitikei chicken with pomegranate molasses & citrus glaze served with jewelled pearl couscous
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Whole roasted Rangitikei chicken with pomegranate molasses & citrus glaze served with jewelled pearl couscous

Fragrant with five spice and citrus flavours this is a special take and spectacular take on roast chicken

Ingredients

1 size 16 Rangitikei chicken
1 lemon, cut into quarters
30 gms butter, softened
2 tablespoons rice bran oil
¼ cup pomegranate molasses
1 orange, juice (1/4 cup) and zest
1 teaspoon Chinese five spice powder
250 gms pearl cous cous
2 cups chicken stock
3 tablespoons olive oil
1 teaspoon grated fresh ginger
1 garlic clove, finely sliced
1 red onion, finely diced
2 coloured capsicums, finely diced
 

Method

Preheat the oven to 170°C. Pat the chicken dry and stuff the cavity with the lemon quarters. Tie the legs together with kitchen string. Arrange the chicken in a lined medium roasting dish. Combine the butter, oil, molasses, orange juice, zest and five spice powder and mix well.  Baste the chicken all over with glaze and roast for 60-80 minutes, basting occasionally until golden and cooked through. For the cous cous, heat 1 tablespoon of the olive oil and sauté the grains gently for 1 minute until lightly toasted then add the stock and simmer gently for 8-10 minutes until the grains are al dente, drain off any excess liquid.  Meanwhile heat the remaining oil and sauté the ginger, garlic, red onion and diced capsicum for 2-3 minutes until just tender and colourful. Stir into the cooked cous cous, check for seasoning and garnish with fresh thyme. Arrange the chicken on a serving platter, garnish with seared lemons and fresh thyme. Serve with the jewelled cous cous and a micro greens and herb salad.

Serves 4.

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