A trendy and tasty one dish meal which will not only please family and friends but is also most manageable to make when food is needed for a large group.
8 chicken portions (drumsticks and / or thighs)
125 ml chicken stock or 5 ml chicken stock powder plus 125 ml water
Basting sauce
30 ml olive oil
15 ml balsamic vinegar
30 ml apple or cranberry jelly or apricot jam
5 – 10 ml crushed garlic (1 – 2 cloves)
125 ml apple juice
2.5 ml salt
ground black pepper
Vegetables and apple
2 medium carrots peeled and cut into 2cm chunks
2 medium parsnips, peeled and cut into 2cm chunks
2 medium sweet potatoes, peeled and cut into 2cm chunks
2 thick slices pumpkin, peeled and cut into 2cm chunks
30 ml rosemary leaves
2 firm green apples, cored and each cut into 2cm chunks
To serve and garnish
250g young green beans, trimmed
freshly ground black pepper
boiled rice or couscous
- Remove the skin from the chicken portions and place into a saucepan with the stock or water and stock powder. Bring to boil, reduce heat and simmer 15 minutes while preparing the vegetables.
- Combine the ingredients for the basting sauce.
- Place the vegetables, rosemary and basting sauce into and oven roasting pan. Toss well and arrange evenly in the pan.
- Place the chicken portions between the vegetables and turn over to coat all over with the basting sauce.
- Drizzle any leftover stock from the pan used to cook the chicken over the vegetables and meat and bake uncovered at 180ºC for 20 minutes.
- Toss in the apple and bake about 20 minutes more or until the vegetables are cooked to taste and attractively browned.
- When almost ready to serve, place the beans in a saucepan, add enough water to cover and boil quickly and uncovered for about 5 minutes until just tender.
- Spoon the meat and vegetables into a serving dish and garnish with the drained beans and a good grinding of pepper.
- Serve with rice or couscous.
Serves 4 to 6.