Fragrant roast chicken with baby aubergines and pine nuts

November 11, 2011 (Last Updated: January 11, 2019)

Fragrant roast chicken with baby aubergines and pine nuts

Serves: 4 – 6
Cooking Time: 1 hour 30 mins

Ingredients

  • 1 whole chicken, trimmed and giblets removed
  • 30g (3 tbsp) butter
  • 1 lemon, halved
  • olive oil, for drizzling
  • 5ml (1 tsp) ground cinnamon
  • 5ml (1 tsp) ground allspice
  • 2,5ml (½ tsp) ground cloves
  • 300g baby aubergines, halved
  • 30ml (2 tbsp) honey
  • sea salt and freshly ground black pepper, to taste
  • To serve
  • 30ml (2 tbsp) fresh mint, chopped
  • 30ml (2 tbsp) pine nuts, toasted
  • 30ml (2 tbsp) pomegranate rubies

Instructions

1

Preheat the oven to 200°C.

2

Place the chicken in a roasting tray, lift the skin off the breast and push the butter underneath the skin, on top of the breast.

3

Insert the lemon halves in the chicken cavity and rub the chicken with olive oil.

4

Combine the cinnamon, allspice and cloves, and sprinkle half over the chicken.

5

Place the halved baby aubergines in the roasting tray, drizzle with olive oil and honey, and sprinkle with the rest of the mixed spices. Season the aubergines and chicken well.

6

Roast the chicken in the preheated oven until the juices run clear when a knife is inserted into the leg, 30 – 40 minutes. Remove from the oven and allow the chicken to rest for 10 minutes.

7

Serve the roasted chicken sprinkled with fresh mint, pine nuts and pomegranate rubies.

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