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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