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Slow-roasted free-range chicken with Asian flavours and warm roasted pumpkin salad
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Succulent slow-cooked Asian chicken.
Ingredients:
  • 40.00 ml kecap manis
  • 2 tsp Chinese five-spice
  • 4 (about 1.4kg) chicken marylands
  • 2 small (about 200g) brown onions, halved
  • 1 garlic bulb, in unpeeled cloves
  • 125ml (1/2 cup) chicken style liquid stock or dry white wine
  • 800g kent pumpkin, peeled, deseeded, cut into 3cm pieces
  • 80g baby rocket leaves
Instructions:
  • Preheat the oven to 160°C. Mix kecap manis and Chinese five spice in a small bowl. Brush half of this mixture over the chicken to coat evenly. Place the chicken in a large roasting pan in a single layer. Add onion, garlic, and stock or wine, then cover tightly with foil. Bake at 160°C, turning occasionally, for 1 1/2 hours.
  • Preheat the oven to 200°C. Uncover the dish and evenly place the pumpkin around the chicken. Brush the chicken with the leftover kecap-manis mixture and drizzle the pan juices over the pumpkin. Bake uncovered, basting once after 15 minutes, until the chicken is golden brown and the pumpkin is soft, for about 30 minutes. Then, take it out of the oven.
  • Arrange the rocket on a platter, then layer on the pumpkin, garlic, onion, and chicken. Drizzle with the flavorful pan juices, then serve promptly.

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