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Baby Chicken with Hazelnuts and Coriander
Ingredients
| 4 | baby chicken, (poussins) |
| 50 g | hazelnuts |
| 1 large | clove of garlic, crushed |
| 150 ml | light olive oil |
| 1 bunch(es) | fresh coriander |
| salt | |
| black pepper, freshly ground |
Method
Preparation time: ca. 1 hr Resting time: ca. 2 hrs / Grade of difficulty: tricky / Calories per portion: n/a
Spatchcook the baby chicken by cutting down the backbone with a sharp, strong pair of kitchen scissors.
Give a heavy thump to the spread-out chicken to flatten it a little.
Place the hazelnuts, garlic and olive oil in a food processor and blend until the nuts are coarsely chopped.
Some of the wonderful oily flavour of the nuts should go into the oil, so leave for at least 1/2 an hour.
Chop the coriander and add to the mixture together with salt and freshly ground black pepper.
Place the chicken in a large plastic bag and add the dressing. Keep in the fridge, turning occasionally for about 2 hours.
Drain the chicken, reserving the dressing.
Cook the chicken over medium heat at 160 -180°C or in a barbeque kettle.
The chicken needs the occasional brushing with the dressing and should be crispy on the outside and just cooked succulently on the inside. Remember to pierce the thickest part of the thigh with a skewer. When the juices run clear it is ready.
Garnish with a sprig of fresh coriander and serve with steamed greens and rice. If it is barbequed serve with salads and my sweet corn bread.
Give a heavy thump to the spread-out chicken to flatten it a little.
Place the hazelnuts, garlic and olive oil in a food processor and blend until the nuts are coarsely chopped.
Some of the wonderful oily flavour of the nuts should go into the oil, so leave for at least 1/2 an hour.
Chop the coriander and add to the mixture together with salt and freshly ground black pepper.
Place the chicken in a large plastic bag and add the dressing. Keep in the fridge, turning occasionally for about 2 hours.
Drain the chicken, reserving the dressing.
Cook the chicken over medium heat at 160 -180°C or in a barbeque kettle.
The chicken needs the occasional brushing with the dressing and should be crispy on the outside and just cooked succulently on the inside. Remember to pierce the thickest part of the thigh with a skewer. When the juices run clear it is ready.
Garnish with a sprig of fresh coriander and serve with steamed greens and rice. If it is barbequed serve with salads and my sweet corn bread.
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