Recipe of the day: Crispy chicken on potato rosti with burnt butter sauce
Author: Thami Kwazi For the Potato Rosti: 1 tin KOO Chakalaka, Mild & Spicy 2 large Potatoes, peeled, grated & liquid drained 3 – 4 sprigs fresh Thyme, chopped 2 tbsp melted Butter Salt & Pepper For the Braised Butternut: ½ cup salted Butter 3 Whole Star Anise ¼ cup Oros Orange Squash 500g Butternut, peeled, cut into chunks & parboiled Crispy Oven Roasted Chicken 2 Benny Chicken Flavoured Stock Cubes 4 slices Albany White Bread 4 Chicken thighs, cleaned 4 tbsp Olive Oil 1 tsp Cayenne Pepper 1 tsp garlic powder 1 tsp Onion Powder Salt & Pepper Yoghurt Sauce: 1 cup Double Cream Plain Yoghurt Zest & juice of ½ Lemon Handful of chives, chopped 1 tsp Honey Salt to taste To serve: 4 – 5 Sage leaves, fried Micro Herbs Notes For the potato rosti: Preheat oven to 120°C.
Medium Prep 30 – 40 minutes Cook 2 hours Serves 6 Ingredients For the potato rosti: 1 tin chakalaka, Mild & Spicy2 large potatoes, peeled, grated & liquid drained3 – 4 sprigs fresh thyme, chopped2 tbsp melted butterSalt & pepper For the braised butternut:½ cup salted butter3 whole star anise¼ cup orange squash500g butternut, peeled, cut into chunks & parboiled Crispy oven roasted chicken2 chicken flavoured stock cubes4 slices white bread4 chicken thighs, cleaned4 tbsp olive oil1 tsp cayenne pepper1 tsp garlic powder1 tsp onion powderSalt & pepper Yoghurt sauce:1 cup double cream plain yoghurtZest & juice of ½ lemonHandful of chives, chopped1 tsp honeySalt to taste To serve:4 – 5 sage leaves, friedmicro herbs Method For the potato rosti: Preheat oven to 120°C.
Assembly: Place potato rosti onto a serving plate, spread over some yoghurt sauce and top with crispy oven-roasted chicken.
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