Roast Chicken with Beetroot

Vår trailkock Billy White tränar för ett 60 miles lopp i norra England i början av november. Och lagar mat på höstens alla goda grönsaker. Här ett recept på kyckling med rödbetor.

I love the abundance of vegetables at this time of year. I think this is the time when beetroots are at their very best. Especially the fresh crisp leaves and stalks. If I can get the beets with good looking leaves still attached I always will. Packed with antioxidants, they’re high in vitamin B6, magnesium, potassium, copper, and low in fat and cholesterol. And most importantly they are delicious!

Enjoy!

/Billy

Roast Chicken with Beetroot, feta and sumac (serves 4)

8 Chicken Thighs (I always go for the ones with skin on and with bone left in)

1-2 kilos of red beets, washed with leaves and stalks separated

6-7 cloves of garlic

200 g of feta cheese

Good quality extra virgin olive oil
Balsamic vinegar
Sumac
Salt & pepper

Preheat the oven to 200 C.

Make a foil parcel with the beets, a generous glug of olive oil and 3 msk of balsamic vinegar, plus a pinch of salt and 2 dl of water. Make sure that no liquid can escape, and roast in the oven for 1 h 15 mins or until the beets are softened.

Once the beets are out of the oven, put the to the side until they are cool enough to peel. Once you have peeled them, chop them into wedges.

Turn the oven up to 220 C, season the chicken with some olive oil, salt and pepper and a few cloves of smashed garlic, and roast in the oven for 40-45 minutes until the skin is golden and crisp and the meat is completely cooked through.

Meanwhile, heat two msk of olive oil in a pan, add two cloves of sliced garlic and fry until lightly golden. Add the chopped beetroot stalks and a pinch of salt, turn down to a low heat for 15 minutes until the stalks are softened. Add the beetroot leaves and turn the heat up slightly for 2-3 minutes, until the leaves are just cooked. Finally add the peeled and chopped beetroot, taste and season with some balsamic vinegar, salt and pepper. Serve on a plate with crumbled feta cheese and a liberal sprinkling of sumac and the roast chicken on the side. And why not a glass of red?!

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