29 Apr Orange Roasted Chicken with Sweet Potato and Sage Gnocchi
One of my early childhood memories is of my grandmother ‘Ouma Rosa’ preparing duck with an orange sauce, unheard of in those days, but she was a phenomenal woman and an actress in her younger years. I found her so exotic and loved spending time with her. She also taught me to play rummy and drink small
glasses of sweet wine at the age of 8! I dedicate this version of the dish to her. My friend Murchel introduced me to the side dish of orange sweet potato gnocchi and sage which is utterly delicious and
makes for a fresh alternative. We pair this dish with red and not white wine. The KWV Shiraz is a
wonderful partner to the lovely seasonal citrusy flavours and packs a punch!
| Servings | Prep Time |
| 6 - 8 | 20 min |
| Cook Time |
| 50-60 min |
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One of my early childhood memories is of my grandmother ‘Ouma Rosa’ preparing duck with an orange sauce, unheard of in those days, but she was a phenomenal woman and an actress in her younger years. I found her so exotic and loved spending time with her. She also taught me to play rummy and drink small
glasses of sweet wine at the age of 8! I dedicate this version of the dish to her. My friend Murchel introduced me to the side dish of orange sweet potato gnocchi and sage which is utterly delicious and
makes for a fresh alternative. We pair this dish with red and not white wine. The KWV Shiraz is a
wonderful partner to the lovely seasonal citrusy flavours and packs a punch!
|
Ingredients
- 8 chicken thighs on the bone
- 50 ml of Willowcreek Blood Orange Flavoured Olive Oil
- 50 ml of Cape Herb and Spice smoked paprika
- salt and pepper
- 10 Du Toit shallots cleaned and halved
- 500 ml of chicken stock
- 500 ml of clemengold juice
- Juice and rind of 3 lemons
- Juice and rind of 3 limes
- 6 clemengolds sliced
- 500 g of orange sweet potatoes cleaned and diced
- 500 g of gnocchi
- 50 ml of Willowcreek Blood Orange Flavoured Olive Oil
- 50 ml of butter
- Bunch of baby rainbow carrots
- Bunch of fresh sage
Instructions
- Easy to prepare Oven: 180 degrees Celsius
- Place the chicken in your favourite greased baking tray and generously cover with the olive oil and sprinkle with the smoked paprika, rub the meat until well coated and season with salt and pepper
- Place the shallots in between the chicken and cover with the liquids then insert the sliced clemengolds and bake in the hot oven for 45 to 50 minutes until golden brown and soft
- Cook the sweet potato in boiling water till soft, strain, puree with a stick blender and season with salt and pepper
- Boil the gnocchi for four minutes and place into an ice bath, strain and set aside
- Heat the butter and olive oil in a large pan and fry the baby carrots for about 5 minutes until just tender, remove and set aside.
- In the same oil fry the sage leaves until crispy, then add the sweet potato and warm gently. Add the gnocchi and stir through. Garnish with the roasted carrots and sage leaves
- Serve with the chicken