/getattachment/32639d9d-8ecc-4657-803d-909c7f620637/Grape-bejewelled-Marinated-Chicken-Traybake.aspx

Grape-bejewelled Marinated Chicken Traybake Recipe

A dish to wow your guests. Veronique style chicken, studded with grapes and flavoured with garlic, fresh thyme, lemon and a balsamic reduction.

Difficulty

Medium

Prep Time

20 minutes plus 1hr - overnight marinating time

Cooking Time

45 minutes

Serves

6

Print Recipe

Recipe Ingredients

1 pack Your Butcher By SPAR chicken braaipack 12s
2 Tbsp (30ml) chicken spice
2 SPAR freshline garlic cloves, minced
Juice (60ml) and grated peel of 1 SPAR freshline lemon
3 Tbsp (45ml) SPAR olive oil
2 SPAR freshline onions, quartered
¼ cup (60ml) SPAR Signature Selection honey
1 tsp fennel seeds
2 Tbsp SPAR butter
1 punnet SPAR freshline red or white seedless grapes
4-6 sprigs SPAR freshline thyme
½ cup chicken stock
About ¼ cup (60ml) SPAR Signature Selection dried Turkish fig balsamic reduction

To serve

Toasted hazelnuts
SPAR Signature Selection Manzanilla olives stuffed with garlic
Handful chopped SPAR freshline parsley

Recipe Method

Pat chicken dry, season with salt and pepper and set aside.
Combine chicken spice, garlic, lemon juice and zest and oil. Mix well.
Coat chicken with spice mixture and allow to marinate for at least 1 hour or overnight.
Transfer chicken to a deep baking tray or roasting dish. Reserve the excess marinade.
Combine onion, honey, fennel seeds, butter and reserved marinade. Toss to combine.
Nestle the onions, grapes and thyme in between the chicken and pour over chicken stock and balsamic reduction.
Roast for 25-30 minutes at 180°C until chicken is golden brown and cooked through, basting with the pan juices halfway through cooking.
Remove chicken and grapes, pour pan juices into a saucepan and reduce until thickened. About 10-15 minutes.
Serve drizzled with pan juice gravy, hazelnuts, olives and parsley.

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