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Roasted chicken with basil and kumquat dressing
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
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
- 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.
- 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.
- 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.
- Make sure that the kumquats have no seeds in them.
- 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.
- Choose a base in order to serve the chicken on and spoon over the warm dressing and top with the caramelized shallots.
- Serve hot!
