Rangitikei Chicken Recipes
Tim Read’s – Roast Chicken with Pineapple Sage Couscous
4 cups diced fresh or canned pineapple (reserve 2 tbls juice)
2 medium sized kumara, peeled & diced
1 medium sized onion, diced
1 whole Rangitikei Free-range Chicken
4 tbls olive oil
salt and pepper
big handful of fresh sage leaves, finely sliced
2 cups Israeli couscous
4 cups chicken stock
½ cup pine nuts
Preheat the oven to 240C
Toss the pineapple, kumara and onion in a large oven tray along with the juice of the pineapple. Coat the whole chicken well with the olive oil, season generously with salt and pepper and sit it on top of the pineapple mix. Sprinkle over the sage. Put the chicken in the oven and immediately turn the temperature down to 200C. Roast for 1 hour and 20 minutes, basting with pan juices every half hour. Before removing from the oven, skewer the thickest part of the chicken to make sure the juices run clear and pink. If they’re still pink the chicken’s not cooked, so you’ll need to leave it in the oven for longer.
When the chicken is cooked, remove it and the kumara from the pan and rest under tin foil while you make the couscous.
Pour the couscous into a large, heavy-based frying pan over a medium-high heat and toast for two minutes or until fragrant. Add the chicken stock, reduce the heat to medium-low, and simmer, stirring regularly, until the stock has been absorbed (10-15 minutes). Once cooked place the couscous in a large serving bowl.
Pour the roasted pineapple and reserved cooking juice into the pan the couscous was cooked in, bring to a simmer and reduce all the liquid (roughly 3-4 minutes). Mix into the couscous with the kumara and pine nuts and season with salt and pepper. Serve immediately with the whole chicken.