for 4 portions

Chicken

1	festive chicken (approx. 1 1/2 kg)
50 g	shelled ground almonds
3	spring onions incl. green parts, cut into rings
2 tbsp	sambal oelek
¼	salt
2 tbsp	olive paste (black)

Vegetables

600 g	sweet potatoes, cut into chunks
300 g	sugar snap peas
1 tbsp	sunflower oil
1 tbsp	cane sugar
½ tsp	bourbon vanilla powder
½ tsp	salt

How it's done

Chicken

Rinse the chicken (inside and out) in cold water, pat dry. Mix the almonds, spring onions and half of the mange-tout with the sambal, season with salt. Stuff the chicken with the mixture. Distribute the olive tapenade beneath the skin and place in a roasting dish.

Vegetables

Mix the potatoes and remaining mange-tout with oil, sugar, vanilla and salt and distribute alongside the chicken.

Roast

for approx. 1 1/2 hrs. in the centre of an oven preheated to 180°C.

To test whether the chicken is cooked,

the juices should run clear when pricked in the thigh.

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