An old favourite from Peter Gordon’s ” The Sugar Club Cookbook”. Serve with a good mixed salad.
Ingredients
- 4 orange fleshed sweet potatoes scrubbed
- 1 large free range chicken jointed into 8
- olive oil
- sea salt and black pepper
Sauce:
- 1 cup pitted green olives
- 9 fl oz dry white wine
- 2 tbsps honey
- 2 cups fresh basil leaves
- 1 fresh bay leaf
- 6 plump cloves garlic peeled
- 2 unwaxed lemons peel and juice
- 4 tbsps light soy sauce
Servings:
Instructions
- Preheat the oven to 200 C, Fan 180, Gas 6. Slice the sweet potatoes into 1/3 inch thick slices. Brush lightly with olive oil and place in the bottom of a ceramic roasting dish.
- Brown the chicken pieces in olive oil, then place the legs only on top of the sweet potatoes and bake for 25 minutes.
- Meanwhile make the olive sauce by blending all the in sauce ingredients in a food processor using the pulse setting until fairly fine but not a puree.
- After 25 minutes remove the dish from the oven, turn the legs over and add the breast pieces. Return to the oven and cook for a further 25 minutes,
- Remove from the oven, pour over the sauce and return to the oven until the chicken is cooked. Check by inserting a knife into the thickest part of the breast and ensuring the fluid runs clear.
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