Spatchcock Chicken and Creamy Potato Bake with Chakalaka & Bacon Bits
Reinventing classic dishes by adding small twists using your everyday kitchen staples is often the best way to keep the balance right.
Time: 50 minutes
Recipe by: Kelly-Anne Damons
1 whole spatchcock chicken
½ cup Mrs Balls Original Chutney
2 Tbsp KOO Tomato Paste
3 Tbsp Colman’s Worcestershire Sauce
½ tsp cumin
Salt and pepper to taste
Creamy Potato Bake with Chakalaka & Bacon
600g potatoes, peeled, sliced, and slightly cooked
45ml (3 Tbsp) fresh parsley, chopped plus extra to serve
1 x 410g tin KOO Sweet Corn, drained and rinsed
1 x 410g tin KOO Red Kidney Beans, drained and rinsed
3 spring onions, finely chopped
200g bacon bits, lightly fried
Salt and pepper, to taste
1 x 410g tin KOO Chakalaka Mild and Spicy
375ml (1 ¼ cups) fresh cream
125ml (¼ cup) milk
150ml Crosse and Blackwell Kasi Magic flavoured Cheese Sauce
Pre-heat the oven to 180 degree Celsius. Season the chicken with salt pepper, cumin and place on a lined roasting dish. In a large bowl combine the tomato paste, chutney and Worcestershire sauce for the basting. Baste the chicken and bake in the oven for 40-50 minutes and allow it to rest before portioning.
For the potato bake:
Place the potato slices into a mixing bowl and add the parsley, corn, beans, spring onions, bacon bits and season. Toss to
combine well. Pour the chakalaka into the bottom of a 26cm x 20cm casserole dish and arrange the potato mixture over the top. Mix the cream and milk well together and pour over the potato mixture. Bake until the potatoes are cooked, and the cream has thickened. Serve drizzled with the flavoured cheese sauce with extra parsley while still hot .
Serve hot with the roasted spatchcock chicken.
Chefs Tip: Par-boiled potatoes makes for quicker cooking time.