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Rotisserie Chicken with Kumquat Fennel & Sunchoke Marmalade

Ingredients

Scale

FOR THE CHICKEN

  • 1 (4lb/2 Kg) whole chicken
  • A handful of fresh cilantro
  • A handful of fresh tarragon
  • 1 lemon – juice & zest
  • 2 limes – juice and zest
  • 1/3 cup olive oil
  • 2 cloves garlic
  • 2 TBS whole grain mustard with seeds
  • Coarse Salt and Black Pepper
  • Stainless Steel Beer Can Chicken Roaster

FOR THE MARMALADE

  • 1 fennel bulb cut into slivers
  • 1 red onion cut into slivers
  • 2 cups of kumquats halved
  • 2 cups of sunchokes peeled and cut into ½ inch pieces
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp curry powder
  • 1 tsp ginger
  • 3 bay leaves
  • 2 cloves of garlic chopped
  • 2 TBS peach/apricot/marmalade jam
  • 2 TBS whole grain mustard with seeds
  • 1 tspn sambal chilli (optional)
  • 2 TBS olive oil
  • Coarse Salt and Black Pepper

FOR THE QUINOA

  • 1 ½ cup uncooked tricolored Quinoa
  • 1 TBS stock powder
  • 3 cups of water

Instructions

Preheat the oven to 375 F/190 C

FOR THE CHICKEN

Place the fresh herbs, lemon and lime juice, and zest, garlic, mustard & olive oil, 1 tspn salt & 1 tspn pepper into a food processor and puree to make a paste

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Generously season inside and outside of the chicken with salt and pepper.

Loosen the chicken skin and use half the marinade inside the chicken cavity and under the skin. Cover the outside of the chicken with the rest of the marinade and place the chicken on the stand. Marinade overnight if possible or at least 2 hours ahead. Bring chicken to room temperature before cooking.

Place the chicken stand on a foil-lined baking sheet or in a baking dish. Tie the wings close to the body using a piece of string to stop them from burning. Surround chicken with veggie mixture.

Move the oven rack to the bottom third of the oven to make space for the height of the chicken. Roast chicken and vegetables continuously basting with liquid in the drip tray (every 30 minutes) to keep it moist.

Roast chicken until the ENTIRE skin is nicely golden brown and crunchy. The color of the chicken skin will indicate when it is done. This will take about 2 hours for a smaller chicken and up to 3 hours for a larger one. Let chicken rest for 5 minutes before carving.

FOR THE MARMALADE

Cut all the veggies (onion, kumquats, fennel, and sunchokes) and place in a large mixing bowl. Add the spices (cumin, cinnamon, ginger, bay leaves, and curry powder). Add the mustard, garlic, chilli, jam, and oil. Season with salt and pepper. Toss to coat with the mixture.

Place on a foil-lined baking sheet surrounding the chicken roaster and roast at 375 F/190C  until the chicken is done.

Baste with liquid from the chicken stand and move veggies around so they don’t burn. Veggies will form a sticky, chunky marmalade.

FOR THE QUINOA

Bring 3 cups of water and 1 TBS stock to a boil. Add the Quinoa and reduce the heat and simmer covered till all water is absorbed (10-15 minutes).

TO SERVE

Place the quinoa on a large serving platter. Top with the chicken cut into pieces. Spoon on the Kumquat, fennel, sunchoke, and onion marmalade, and any liquid still at the bottom of the chicken roaster.

SERVES 4

Notes

Use the liquid in the bottom of the stand as gravy to pour over the dish. Cooking the chicken low and slow keeps it moist and juicy. A smaller chicken tastes better than a big bird.

Find it online: https://melissamayo.com/recipe/rotisserie-chicken-with-kumquat-fennel-sunchoke-marmalade/