The fruit can be eaten raw, with its outer edible rind sweet and inner flesh sour and tangy. However the fruit are most popular for their use in marmalades and jams. Another recently found benefit is that 100g of cumquat fruit only yields 71 calories, equating to at least 20 little fruit.
A roast for a lazy Sunday lunch. In memory of my old house. (Fran – I tried!)
Roasted chicken with cumquats and winter vegetables
4 thigh fillets
1 tsp minced garlic
4tbsp olive oil
½ tsp sweet paprika
2 medium onions
3 white potatoes
250g pumpkin
12 cumquats
1 orange
2 tbsp orange rind
1 ½ cup couscous
1 ½ cup hot water
½ cup almonds
2 tbsp chopped flat leaf parsley
- Preheat oven to 180°.
- Heat garlic, sweet paprika and 2tbsp olive oil over large frypan over medium-high heat. Seal the chicken each side for 4min or until light golden in colour.
- Remove skins from onions and cut into quarters. Chop potatoes into quarters or sixths, and chop pumpkin into chunks similar in size. Basically you want large chunks of vegetables, approximately the same size.
- Place chicken fillets with thigh sides up in the dish and scatter around the vegetables. Drizzle generously with olive oil.
- Slice the cumquats into halves, remove the seeds, and mix amongst the vegetables.
- Juice the orange and pour the juice over the ingredients.
- Roast in the oven for 1hr in duration or until roasted, basting the dish in the juices every 20min.
- Chop almonds into halves and place in oven on baking tray for 4min or until hot. These cook very quickly so be careful not to burn!
- Mix the orange rind in with the water. Place couscous in a heatproof bowl and pour over the water rind mixture. Let it stand for 10min and then separate or ‘fluff’ the couscous with a fork.
- To serve mix the almonds, flat leaf parsley and couscous together before spreading out across a large serving plate. Spoon the roasted chicken and vegetables over the top and drizzle with juices from the pan.
- Serve with yoghurt and rocket.
No comments:
Post a Comment