You are what you eat, so fill your kitchen with freshness and flavour with this hearty, healthy, tasty roast chook.

Recipes Callum Hann | Photographs Brendan Homan | Styling Natalie Homan

Whole roasted chicken with chermoula, zucchini and white bean puree
serves 4

1 chicken, butterflied
chermoula
1 tbsp cumin seeds
1 tbsp coriander seeds
2 tbsp olive oil
pinch of salt + pepper
2 bunches broccolini, ends trimmed
2 zucchinis, shaved on a mandolin

Preheat oven to 200C (fan-forced).
In a large bowl, coat chicken in chermoula, cumin seeds, coriander seeds, olive oil, and salt and pepper. Arrange chicken in a roasting tin, and roast for 35-40 minutes or until chicken juices run clear. Add broccolini to chicken roasting pan in the last 10 minutes of cooking. Remove chicken from oven and allow to rest before carving.

chermoula
1 bunch coriander
1 bunch parsley
1 clove garlic
⅓ preserved lemon
¼ cup olive oil
½ tsp paprika
zest and juice of a lemon

To make the chermoula, add coriander, parsley, garlic, preserved lemon, olive oil, paprika and the juice and zest of a lemon into a food processor and blitz together. Set aside.

white bean puree
70ml olive oil
1 garlic clove, finely chopped
400g canned white beans, drained and rinsed
125ml chicken stock
1 lemon, finely grated rind and juice (or to taste)

Heat oil in a saucepan over low heat, add garlic and cook until tender. Add beans and stock, cook until reduced by half and warmed through.
Blitz in a small food processor until smooth, stir through half the lemon rind and juice, season to taste.

To serve, spread white bean puree over serving platter, arrange broccolini and shaved zucchini over puree and top with roasted chicken.

 

This recipe first appeared in the February 2021 issue of SALIFE magazine.