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Greek Vine-Roasted Chicken with Cauliflower

Greek Vine-Roasted Chicken with Cauliflower recipe, brought to you by MiNDFOOD.

Greek Vine-Roasted Chicken with Cauliflower

Preserved vine leaves can be purchased from the deli. Wrap them around small whole fish, pork fillets and chicken or use them to make dolmades.

Serves 4

6 pickled vine leaves

2 
cups roughly chopped sourdough bread

100g haloumi, diced

3 pieces preserved lemon, pulp removed,

rind finely chopped

⅓ cup walnuts, roughly chopped

1 egg, whisked

pepper, to season

1 organic free-range no. 18 chicken

olive oil spray

1 cauliflower, florets removed

20g butter

1 tbsp olive oil

3 green onions, thinly sliced

1 Preheat oven to 200C. Put vine leaves 
in a bowl and cover with hot water for 
10 minutes to remove vinegar. Drain 
and dry on paper towel. Meanwhile, combine bread, haloumi, preserved lemon rind, walnuts and egg in a bowl. Season with pepper. Fill chicken cavity with bread mixture. Tuck wings underneath. Tie legs together with kitchen twine. Cover chicken with vine leaves.

2 Put chicken in a roasting pan. Spray with oil. Roast for 1 hour 30 minutes or until cooked through. Transfer to a chopping board. Cover with foil to keep warm. Stand for 10 minutes before serving.

3 Meanwhile, bring a saucepan of water to the boil. Add cauliflower florets and simmer for 8–10 minutes or until tender. Drain. Heat butter and oil in a frying pan over medium heat. When butter has melted add cauliflower florets and cook, stirring often, until golden. Add green onion and toss until well combined. Cook for 1 minute or until green onion is tender. Season cauliflower. Serve chicken with cauliflower.

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