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Sherry Vinegar Roast Chicken

Here's how you make Sherry Vinegar Roast Chicken
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  • Servings: 4
  • Prep: 30m
  • Cook: 80m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 100 ml sherry vinegar
  • 1/4 cup date syrup (or molasses) (60 ml)
  • 1/4 cup olive oil (60 ml)
  • 1 tablespoon lemon thyme leaves, finely chopped
  • 1.8 kilogram chicken, cut into 8 pieces and skin scored
  • 1/4 pumpkin, seeds and stem removed and cut into 8 wedges (about 800 grams) (small Kent pumpkin specified)
  • 1 small red onion, very thinly sliced
  • 1 teaspoon sumac
  • 400 grams cooked grains quinoa (quinoa and brown rice specified)
  • 60 grams dates, pitted and chopped (8 dates specified)
  • Watercress sprigs (or spinach), mint & dill, to serve
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 220°C and line 2 oven trays with baking paper.

  • Step 2: Place 1/4 cup (60ml) vinegar, date syrup, 2 tablespoons oil and thyme in a bowl, season and whisk to combine and then add the chicken, toss to coat and leave to marinate for 30 minutes.

  • Step 3: Drain chicken from marinade, place on a tray and roast, brushing with marinade every 10 minutes, for 40-45 minutes until golden and then rest for 10 minutes.

  • Step 4: Place pumpkin on a tray, brush with remaining oil, season and roast for 40 minutes or until tender.

  • Step 5: Combine onion, remaining 2 tablespoons vinegar and sumac in a bowl, season and leave for 5 minutes to lightly pickle.

  • Step 6: For dressing, drain vinegar into a bowl and whisk in cooking juices from chicken.

  • Step 7: Combine grains and dates and transfer to a platter, top with pumpkin and chicken, scatter with watercress, herbs and onion and spoon the dressing over.

We hope you enjoy this recipe!

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