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.