Baby chicken with hazelnuts and coriander recipe

Baby Chicken with Hazelnuts and Coriander recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for baby chicken with hazelnuts and coriander is a delightful combination of flavors and textures. The tender baby chicken is roasted to perfection, while the toasted hazelnuts add a crunchy element. The fragrant coriander adds a fresh and vibrant touch to the dish. This recipe is easy to make and is perfect for a special dinner or a gathering with friends and family.

Keywords: baby chicken, hazelnuts, coriander, recipe, roasted.

Baby chicken with hazelnuts and coriander recipe details

Baby chicken with hazelnuts and coriander recipe, recipe Rating: 4.7
Number of votes:127 

Ingredients

4	baby chicken, (poussins)
50 g	hazelnuts
1 large	clove of garlic, crushed
150 ml	light olive oil
1 bunch(es)	fresh coriander
	salt
	black pepper, freshly ground

Instructions

Spatchcook the baby chicken by cutting down the backbone with a sharp, strong pair of kitchen scissors.

Give a heavy thump to the spread-out chicken to flatten it a little.

Place the hazelnuts, garlic and olive oil in a food processor and blend until the nuts are coarsely chopped.

Some of the wonderful oily flavour of the nuts should go into the oil, so leave for at least 1/2 an hour.

Chop the coriander and add to the mixture together with salt and freshly ground black pepper.

Place the chicken in a large plastic bag and add the dressing. Keep in the fridge, turning occasionally for about 2 hours.

Drain the chicken, reserving the dressing.

Cook the chicken over medium heat at 160 -180°C or in a barbeque kettle.

The chicken needs the occasional brushing with the dressing and should be crispy on the outside and just cooked succulently on the inside. Remember to pierce the thickest part of the thigh with a skewer. When the juices run clear it is ready.

Garnish with a sprig of fresh coriander and serve with steamed greens and rice. If it is barbequed serve with salads and my sweet corn bread.

Preparation time:
ca. 1 hr
Resting time:
ca. 2 hrs
Grade of difficulty:
tricky
Calories per portion:
n/a