Poulet laqué au sirop d'érable et chutney de fruits secs
Facebook Twitter

recette

Chicken coated in maple syrup and dried fruit chutney

  • Preparation 20 min
  • Cooking time 1h45
  • For 4/6 servings

Ingredients

    • 1 free-range chicken prepared by your butcher 
    • 150ml / 5 fl oz maple syrup 
    • 100ml / 3 ½ fl oz water 
    • 2cm / 1 inch fresh ginger 
    • 1 clove of garlic 
    • 2 level tbsp golden sesame seeds 
    • 1 x 250g / 9 oz tin salsify 
    • 100g / 3.5 oz cooked chestnuts 
    • 400g / 14 oz baby new potatoes 
    • Salt and pepper 

  • The chutney

    • 2 tbsp olive oil 
    • 1 onion 
    • 1 cm / 1 inch fresh ginger 
    • 75ml / 2 ½ fl oz sherry or cider vinegar 
    • 2 tbsp brown sugar 
    • 1/4 tsp 4-spice powder 
    • 200g / 7 oz dried fruit of your choice (raisins, dates, figs, apricots, cranberries, etc.) 
    • A pinch of salt 

1/ Take the chicken out of the fridge at least 1 hour in advance and leave at room temperature. Prepare the chicken marinade. 

2/ Peel the garlic clove and chop finely (or use a garlic crusher). Peel the ginger and grate finely. 

3/ Put the water, maple syrup, chopped garlic and grated ginger in a pan. Bring to the boil and remove from the heat. 

4/ Place the chicken in the chicken baker. Baste with the marinade, using a brush. Arrange the potatoes around the chicken. 

5/ Baste the chicken again. Season. Cover the chicken with the lid. Place in the oven at 180°C / 350°F / Gas Mark 4. 

6/ Cook for 1 hour 45 mins, basting halfway through with the marinade. 15 minutes before the end of the cooking time, remove the lid, baste again with the marinade and place the salsify and drained chestnuts all around the chicken. Just before serving, sprinkle golden sesame seeds on top of the chicken. 

 

THE DRIED FRUIT CHUTNEY 

1/ While the chicken is cooking, make the dried fruit chutney. Peel the onion and chop finely. Peel the ginger and grate finely. 

2/ Add the oil and onion to a pan and cook for 10 mins on a low heat, stirring regularly to make sure it does not burn. Add the ginger, sugar and vinegar. Increase the heat and bring the vinegar to the boil for 2 or 3 minutes. 

3/ Lower the heat, add the dried fruit of your choice, spices and salt. Lower the heat and leave for 40 minutes with the lid on, stirring regularly. Serve the warm chutney with the chicken. 

Tip: for best results, use soft fruit.