Roast tomato chilli jam chicken with corn muffins

Recipe from: 18 January 2015
recipe, chicken, roast, chilli, jam, corn, bake,mu

Ingredients 19
Servings 1
Minutes 00:15

Ingredients

Serving Change
  • 1
    whole chicken
  • 1/2
    cup
    tomato chilli jam
  • 3
    Tbs
    butter, melted
  • juice and zest of 1 lemon
  • 2
    lemons, sliced
  • 6
    shallots, halved
  • 6
    garlic cloves, unpeeled
  • 1/4
    cup
    white wine
  • 1/4
    cup
    olive oil
  • sea salt and black pepper
  • fresh bay leaves to garnish
  • CORN MUFFINS:
  • 150
    g
    self-raising flour
  • 1
    tsp
    dried chilli flakes
  • 100
    g
    instant polenta
  • large pinch of salt
  • 3
    eggs
  • 1/2
    cup
    sour cream
  • 100
    g
    butter, melted
 

Method

00:15
 
Preheat the oven to 180°C.

Rinse the chicken and pat dry. In a bowl, whisk together chilli jam and butter. Place chicken in a roasting dish; pour jam mixture over – rubbing it all over.

Place the lemon, shallots and garlic around the chicken, then pour in the wine and olive oil. Season.

Roast chicken in oven, basting frequently with pan juices, for 1½ hours.

For the corn muffins:

Sift flour into a bowl; add chilli flakes, polenta and salt. Stir well. Whisk together eggs, sour cream and butter; stir into dry ingredients to combine. Divide mixture into an oiled muffin tin and bake for 25–30 minutes.

To serve:
Place the chicken on a platter with shallots, lemon, garlic and pan juices around it. Garnish with bay leaves and serve with corn muffins.

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Read more on: muffins  |  corn  |  recipe  |  bake  |  chicken  |  roast  |  chilli
 

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