Chicken

Almond dukkah chicken bake with amaranth and herbs

Name: Almond dukkah chicken bake with amaranth and herbs
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 4
Ingredients: 200g amaranth (from health food shops); 15 unpeeled garlic cloves, bruised; 2 baby fennel, cut into eighths; 8 Asian (red) eschalots, halved; 2 tbs currants; 2 tbs finely chopped preserved lemon rind; 1/4 cup (60ml) extra virgin olive oil; 1.2kg whole chicken, butterflied (ask your butcher to do this); 2/3 cup (165ml) chicken stock; 1/2 bunch each mint, parsley and basil leaves; Lemon wedges, to serve; 1 tbs each cumin, coriander and fennel seeds, toasted; 1/4 tsp dried chilli flakes; 1 tbs chopped roasted almonds

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15m

1h 20m

Almond dukkah chicken bake with amaranth and herbs

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Mar 13, 2018

Bursting with flavours, this is anything but your average roast chook.

200g amaranth (from health food shops)
15 unpeeled garlic cloves, bruised
2 baby fennel, cut into eighths
8 Asian (red) eschalots, halved
2 tbs currants
2 tbs finely chopped preserved lemon rind
1/4 cup (60ml) extra virgin olive oil
1.2kg whole chicken, butterflied (ask your butcher to do this)
2/3 cup (165ml) chicken stock
1/2 bunch each mint, parsley and basil leaves
Lemon wedges, to serve

Almond dukkah

1 tbs each cumin, coriander and fennel seeds, toasted
1/4 tsp dried chilli flakes
1 tbs chopped roasted almonds

Method

1.

For the almond dukkah, using a mortar and pestle, pound seeds until coarsely ground. Stir through chilli flakes, almonds and 1/2 tsp salt flakes, and set aside.
2.

Place amaranth and 2 cups (500ml) water in a saucepan over high heat and bring to the boil. Cover, reduce heat to low, and cook for 20 minutes or until amaranth has absorbed water and is tender.
3.

Preheat oven to 220°C and grease a shallow roasting pan.
4.

Cover base of prepared pan evenly with cooked amaranth. Combine garlic, fennel, eschalot, currants, lemon and 1 tbs oil in a bowl, then arrange over amaranth. Top with chicken, breast-side up. Spoon remaining 2 tbs oil over chicken and roast, on top shelf of oven, for 15 minutes or until chicken is slightly golden.
5.

Reduce oven to 200°C, carefully add stock and roast for 45-50 minutes or until juices of chicken run clear when the thickest part of a thigh is pierced with a skewer. Remove from oven, scatter with herbs and almond dukkah, and serve with lemon wedges.