Crispy Chicken on Potato Rosti with Burnt Butter Sauce
For the Potato Rosti:
1 tin KOO Chakalaka, Mild & Spicy
2 large Potatoes, peeled, grated & liquid drained
3 – 4 sprigs fresh Thyme, chopped
2 tbsp melted Butter
Salt & Pepper
For the Braised Butternut:
½ cup salted Butter
3 Whole Star Anise
¼ cup Oros Orange Squash
500g Butternut, peeled, cut into chunks & parboiled
Crispy Oven Roasted Chicken
2 Benny Chicken Flavoured Stock Cubes
4 slices Albany White Bread
4 Chicken thighs, cleaned
4 tbsp Olive Oil
1 tsp Cayenne Pepper
1 tsp garlic powder
1 tsp Onion Powder
Salt & Pepper
Yoghurt Sauce:
1 cup Double Cream Plain Yoghurt
Zest & juice of ½ Lemon
Handful Chives, chopped
1 tsp Honey
Salt to taste
To serve:
4 – 5 Sage leaves, fried
Micro Herbs
For the potato rosti: Preheat oven to 120°C. To a large baking tray add KOO Chakalaka, spread out evenly and place into the to dehydrate for 1 hour, stirring occasionally. Alternatively, you can also do this step by using an air fryer to speed up the process. Once the KOO Chakalaka is dehydrated, allow it to cool down, then to a large mixing bowl combine KOO Chakalaka, grated potato, thyme, melted butter and seasonings. Heat olive oil in a small non-stick pan, spoon the mixture into the pan and flatten using a spatula, allow it to cook for 4 – 5 minutes on each side over medium heat until crispy and golden brown, then drain on a paper towel.
For the braised butternut: Heat a non-stick pan on medium heat, add in star anise and butter, allow the butter to melt once the butter has melted allow it to brown, once the butter has browned add in Oros Orange Squash and allow this to cook until reduced to half & slightly thickened. Add in butternut and allow it to brown, occasionally tossing and coating in the sauce, once the butternut is cooked through remove the pan from the heat.
For the crispy oven roasted chicken: Start by preheating the oven to 180C°, then place Albany White Bread onto a baking tray and bake for 35 minutes until the bread is golden brown and toasted. Remove bread from the oven then place it into a food processor along with Benny Chicken flavoured Stock Cubes, blitz until breadcrumbs form and transfer to a shallow bowl, pat chicken dry using a paper towel, then place the chicken, olive, spices and seasonings into a large bowl and mix well. Coat the chicken with the breadcrumbs and bake for 50 minutes, until cooked through and golden brown.
Yoghurt sauce: Add all ingredients into a bowl and mix well, season to taste with salt.
Assembly: Place potato rosti onto a serving plate, spread over some yoghurt sauce and top with crispy oven roasted chicken, then put a few pieces of butternut onto the plate, drizzle the burnt butter sauce over the butternut and garnish with fried sage leaves & micro basil.