Sunday lunch is great. It’s taking a pause at the weekend to cook something wholesome which deserves to have time spent on making it delicious, and to gather those whom you think are a bit alright around the table, as it may not happen so much during the week.
My sister and brother-in-law put us all to shame when it comes to Sunday lunch, they go all out, every week is changes from a different main event cooked according to the cuisine they fancy that week.
I thought I’d start down the road of Sunday lunches with a tried and true base. I decided on chicken, because it’s delicious even when done when done simply, and we needed stock.
This roast was quite a slow one, and as with all big meals, timing is the key to *hopefully*, making it all go off without a hitch.
For the chook:
1 small free range organic chicken
2 large garlic bulbs, pricked several times
2 bay leaves
1tbsp organic coconut oil
Freshly cracked black pepper
This was an opportunity for me to use my organic rosemary salt from the Dead Sea, so I used a pinch of that but really any organic rock salt will be good
2 sprigs of rosemary
1 piece of lemongrass
200ml home-made chicken stock
For the roasted Broccoli, see recipe.
For the Sweet Potato Mash:
1 600g sweet potato
1/4 deseeded chilli, finely chopped
1 1/2tsp coconut milk
Juice of 1/2 lime
– Preheat the oven to 160 degrees
– Grease a baking tray with the coconut oil, then lightly coat the chicken.
– Tuck the bay leaves, lemongrass, rosemary, and garlic under the chicken.
– Pour over the stock before sprinkling over the salt and pepper.
– Cover with foil and cook for an hour, base the chicken and them continue to cook, uncovered for a further 50 minutes at 200 degrees.
– When there’s around about an hour to go with the chicken, prick the sweet potato and put in the oven for 45-50 minutes.
– Take out of the oven, and in a bowl, add the chilli, lime juice and coconut milk, mash together.
– Put in a ceramic bowl and keep warm by covering with foil and placing it on the stove, or the grill above the oven.
– When there’s 25 minutes to go with the chicken, put your broccoli on to roast.
– When you know that the chicken is done, this will most likely be around the 1 hour 50 minute mark, take out of the oven and let it rest for about 5 minutes before transferring onto a ceramic tray, around which you will put the broccoli.
Bon weekend, tout le monde!
Recipe for chicken stock to follow.