Rosemary Chicken and 3 Veggie Puree

This is a recipe inspired by a television show I used to watch, slightly changed to our Christmas needs! This year’s Christmas we spent it cooking secretly for each other the whole day. So our house was full of aromas and smells of appetizers, main dishes and desserts. We had a blast! Because you only need good food, good alcohol and somebody to love you!

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So this rosemary chicken is actually prepared and cooked in the normal barbecue suvlaki way. You just push the chicken pieces to the rosemary sticks and along with a sweet & sour marinade, a delicious potato-carrot-Brussels sprout puree you have a great dish! Not only for Christmas but for every time you feel creating something really special.

What did you eat this Christmas? Tell me on the comments below!


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Equipment: mortar & pestle, a potato masher, baking pan & parchment paper, frying pan

Prep. Time:1 hour and 30 min, Serves up to 5.

Ingredients
for the chicken
500gr chicken breast
8-9 whole fresh rosemary sticks
1 biological orange zest and juice
3 cloves of garlic
4-5 tbsp olive oil
sage
salt
pepper
some chicken spice
2 tbsp honey
8-9 pieces of parmaham
some extra rosemary

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for the puree
5 big potatoes
2 big carrots
300gr Brussels sprouts
2 tbsp butter
some milk
some Greek Yogurt
salt & pepper

Method
Cut the chicken in 3 cm pieces and push each piece into a rosemary stick, like making a suvlaki on a wooden stick. In a mortar (I use one made of stone) smash with the pestle the sage, rosemary, salt and pepper. Add the peeled and already smashed garlic, the zest of the orange, its whole juice, the olive oil and the chicken spice. Smash freely till all ingredients become thin and mixed.

On a baking pan, already covered with parchment paper, place the chicken – rosemary sticks and rub the marinade on every piece, till everything is nicely coated. Add the honey on top and wrap every stick with a piece of ham. Put it in the oven in 220C for 40 minutes till golden brown.

Now it is time for the puree. Peel the potatoes and the carrots, wash them and cut them in chunks. Boil them for about 20 minutes. Do the same with the Brussels sprouts. On a big frying pan add the butter and as soon as the pan is hot enough add the potatoes and the carrots. Smash them with the potato masher till pureed. Sprinkle generously with salt and pepper.

Add the Brussels sprouts. This will take a while since it is quite tough to smash everything on a frying pan. Keep trying till the vegetable puree is smooth. Add some milk if it is too dry and some Greek yogurt for extra taste. Do this for about 15 minutes.

Serve the rosemary chicken with the vegetable puree and some good wine.

Enjoy!

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