Al Brown’s Kasundi Roast Chicken
Created by chef Al Brown, this Kasundi Roast Chicken is packed with bold, comforting flavour. Tender roast chicken is coated in kasundi ketchup and served over a bed of roasted kūmara and parsnips, alongside a fresh minty slaw and burnt lemon for a bright citrus finish.
Ingredients
- 1 butterflied chicken
- 8 Tbsp kasundi ketchup
- 800 g kūmara diced 3cm
- 2 parsnip diced 3cm
- drizzle olive oil
- 2 lemons
- 1 bunch mint
- 350 g slaw
- 150 g yoghurt herb dressing
Instructions
- Preheat oven to 220°C (or 200°C fan bake).
- Pat chicken dry and place in a lined roasting dish. Spoon over 1/2 of the kasundi ketchup and rub into chicken. Season with salt and pepper. Dice kūmara and parsnip 3cm and toss on tray around chicken. Drizzle with oil and season with salt and pepper. Roast in the oven for an initial 30 minutes.
- Cut lemon in half. Heat a dry frypan on medium-high heat. Add lemons, cut side down and cook for 3-4 minutes, until charred and smoky. Remove from pan and set aside for serving.
- Roughly chop mint and add to a bowl with slaw. Add yoghurt herb dressing and toss just before serving.
- When chicken has been cooking for 30 minutes, remove from oven and add second measure of kasundi ketchup. Spread over chicken and return to oven to cook for a further 20-30 minutes, or until chicken is cooked through and vegetables are tender. Once cooked, rest before carving into pieces.
- To serve, divide chicken, roasties and slaw between plates and finish with burnt lemon for squeezing over before eating.
