Roasted chicken with basil and kumquat dressing

By Jeff Richards
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The kumquat is a strange citrus fruit. Available from February-April, it is one of the only citrus fruits that can be eaten skin and all, except for the seeds. Kumquats are smaller, the size of a large olive and are inverted in the way we think of citrus. The skin is sweeter and the flesh has a tangier, bitter taste. This dish can be great on top of potatoes, quinoa, farro etc.; the world is your oyster!

SERVES
4
 TO
6
TOTAL TIME

Ingredients

  • 10 kumquats, halved and de-seeded
  • 1 whole chicken: broken down into two legs, two thighs and two breasts
  • 1/4 cup raisins
  • 2 shallots, sliced
  • 1/2 bunch basil, chopped
  • 1 cup chickpeas, drained
  • 2 cloves of garlic, minced
  • 1/4 cup olives, pitted
  • 1/2 cup Olive oil, for the dressing
  • Salt
  • Pepper
  • Choice of base: quinoa, mashed potatoes, farro, couscous etc.

Directions

  1. Start by first cooking the chicken and the shallots. Make sure that the shallots are not sliced too thin so they will not burn in the oven.
  2. Place shallots and chicken in a roasting tray and cook for 35-40 minutes at 425 degrees with a drizzle of olive oil, salt and pepper. This will ensure that the skin gets crispy.
  3. While the chicken is cooking, place all other ingredients in a small pot and warm thoroughly for 10 minutes to make sure all the ingredients are incorporated.
  4. Make sure that the kumquats have no seeds in them.
  5. In a dish like this, you would need acidity from lemon or wine, but the kumquats will help with the sweetness and the acidity to lighten the dish.
  6. Choose a base in order to serve the chicken on and spoon over the warm dressing and top with the caramelized shallots.
  7. Serve hot!

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