take a bite...

...of some more of Sweet Pauls chicken. This one just lookes to good to be true, and I can't wait to try it! 

Maple and passionfruit glazed chicken

1 large chicken

salt

pepper

2 pounds small potatoes

8 shallots, peeled and cut in half

10 cloves of garlic, peeled

2 large carrots, diced

10 sage leafs

1/2 cup maple syrup

1/2 cup passion fruit pulp

3 tablespoons apricot jam

For the sauce:

1 cup of the chicken drippings

1/2 cube of vegetable stock

1/2 cup water

1/2 cup cream

Pre heat the oven to 400F, 220C.

Rub the chicken inn with salt and pepper.

Place all the vegetables in a large roasting tray and place the chicken on top.

The drippings from the chicken will seep into all the vegetables and make them oh so good.

Stir together maple syrup, passionfruit and apricot jam in a bowl.

Baste the chicken with the mixture.

Into the oven with the beast and roast for about 1 1/2 hour or until the skin is golden and the juices run clear when pierced.

Remember to baste the chicken every 15 minutes with the maple mixture.

Take it out and pour 1 cup of the drippings into a saucepan.

Let the chicken rest for 10 minutes before you start cutting into it.

Add stock and water and bring to a boil.

Let the sauce simmer until halved, add cream.

Cook for 2 minutes, taste with salt and pepper.

Serve the chicken with all the vegetables and the sauce.

They will clear the plates!

Photo by Colin Cooke.