Black Chicken

a recipe from Akis Petrizikis

 

Ingredients for 6-8 people

 

For chicken

  • 1 chicken (1,2 kilos)
  • 30 g cacao
  • 50 g granulated sugar
  • 1 tablespoon dry oregano
  • 1 tablespoon onion powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ginger powder
  • 1 tablespoon mustard powder
  • 1 chicken bouillon cube
  • 2 tablespoons olive oil
  • 2-3 tablespoons balsamic cream
  • 1 teaspoon ground all-spice

For potatoes

  • 1 kilo baby potatoes, boiled
  • 2 tablespoons olive oil
  • 15 fresh sage leaves
  • salt
  • pepper

To serve

  • 150 g bacon
  • 500 g Brussel sprouts
  • 1 tablespoons butter
  • fresh sage

 

Cooking instructions

 

For the marinade

  • In a food processor, add the cacao, brown sugar, oregano, onion powder, garlic powder, all-spice, cinnamon, ginger, mustard powder and bouillon cube.
  • Beat until all of the ingredients are completely incorporated.

For the chicken

  • Preheat oven to 180* C (350* F) Fan.
  • Remove the spine from the chicken with a knife.
  • Drizzle the chicken with olive oil and balsamic cream and rub it all over the chicken with your hands.
  • Add the marinade and transfer chicken to a baking pan fitted with a wire rack. Cover with parchment paper and aluminum foil.
  • Roast for 1 hour, remove parchment and foil and roast for another 30 minutes, until golden.

For the potatoes

  • Place a pan over heat and let it get very hot. Add the olive oil.
  • Press down on the boiled potatoes with your hands to crush them and add to pan.
  • Sauté until golden. Add the sage, salt and pepper. Mix and remove pan from heat.

To serve

  • Place a pan over heat and let it get hot.
  • Coarsely chop the bacon and add it to the pan. Sauté until golden.
  • Finely chop the Brussel sprouts and add them to the pan along with the butter.
  • When the butter melts, add the potatoes and toss.
  • Transfer to a serving platter.
  • Cut the chicken into portions and place over potatoes.
  • Serve with fresh sage.



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