1 Sage and Onion Chicken roast
1 dessertspoon of melted butter
1 shallot onion finely chopped
1 tsp sage finely chopped (fresh or dried)
1 tsp butter
1 500ml chicken stock (pouch or powdered)
A splash of cream
Flour to thicken
1 dessertspoon wholegrain mustard
Pepper to taste
Approx 1.25kg Japanese Pumpkin
Splash of olive oil
Whittingtons Moroccan Spice
Heat the oven to 200° and place the chicken roast on a tray. Coat with the butter and cover with foil. Roast for 1 ¾ hours and remove the foil to brown off the chicken for approx 15 minutes. Serve with the delicious gravy.
Saute onion in pot with butter. Cook slowly till soft and browning. Add sage and stock, make a flour paste and thicken with stock, add mustard and pepper, add a splash of cream. Set aside. **For extra flavour add the pan juices from your roast.
Preheat oven to 200 degrees. Chop pumpkin into bite size pieces, lay on baking paper lined tray and toss with butter and oil. Sprinkle and toss with Moroccan spices. Roast approx 1 hour or until browning and soft. Serve with your favourite meal. **As an extra treat, drizzle lightly with homey and sesame seeds.
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