PaleoAce » Recipes » Main Courses & Side Dishes » Recipe
Roast Chicken with Red Cabbage
Ingredients:
For the chicken:
- 1 large organic free range chicken
- 1 lemon
- Sea salt (to taste, optional)
- Black pepper (to taste)
- Oregano (to taste)
- Bay leaves (4)
- Fresh rosemary (to taste,optional)
- 1 roasting bag
For the cabbage:
- 1 medium red cabbage, finely sliced
- 1 red onion, cut in half and sliced
- 1 red chilli
- 1 clove garlic
- Ginger
- A handful of raisins
- A handful of walnuts or pine nuts
- A splash of red wine (optional)
- Chicken juice
- 1 tablespoon of olive oil
How To Make It:
Warm the oven to 200 degrees centigrade. Whilst the oven is warming I season the chicken by first rubbing it thoroughly with lemon juice and then covering it with all the other seasoning before placing it in the roasting bag. Tie the end of the roasting bag and puncture it in a few places. Stick it on an ovenproof tray and put in the oven. After 10-15 minutes turn the oven down to 150 degrees centigrade and cook for another 2hr 45 minutes (shorter or longer depending on the size of you chicken).
I start preparing the cabbage about 20 minutes before the chicken is ready. Place the olive oil in a wok. When the oil is hot stir in the red onions, chilli, garlic and ginger. After a couple of minutes add the cabbage. Keep stirring. After another couple of minutes add the raisins and nuts followed by a splash of red wine. When you are satisfied that the alcohol has evaporated add the chicken juice from your roast (I cut the bottom corner of the roasting bag whilst holding it upright over the wok ensuring that the juice goes straight into the cabbage). Cook over medium heat until most of the liquid is soaked up or evaporated. Serve on a dipped plate with a healthy portion of roast chicken on top.
Tip: After dinner, whilst the remaining chicken is still warm strip it off its bones and place it in a box ready for lunches/breakfasts.