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Fresh Living Network
Roast chicken with boerewors stuffing and basil pesto baby potatoes

Roast chicken with boerewors stuffing and basil pesto baby potatoes

Try this delicious recipe.
4
RECIPE TYPE:Mains
 
Method
  • Prepare an indirect fire, by adding the coals to the sides of the
  • Weber and placing a tray in the centre.
  • Place the grid on the Weber.

For the Chicken

  • Remove the boerewors meat from the casing.
  • In a bowl, mix the uncooked couscous, onion, thyme, salt, pepper and boerewors meat.
  • Stuff the meat into the chicken cavity.
  • Season the chicken with salt and pepper and a drizzle of olive oil.

For the potatoes

  • Tear off 2 large squares of aluminium foil and place the baby potatoes in the centre.
  • Drizzle with olive oil and season with salt and pepper.
  • Fold the sides of the foil to the centre and crimp the edges to form a sealed parcel

 On the Weber

  • Place the chicken, breast side up in the centre of the Weber and the potato parcels on each side. Close the lid of the Weber and cook for 1 – 1 ½ hours. To check if the chicken is cooked, place a wooden skewer into the breast; if the juices run clear, the chicken is cooked
  • Remove from heat and set aside to rest chicken for 15 minutes before carving.
  • Remove the potatoes from the tin foil
  • Mix the cream cheese and basil pesto together and spoon over the potatoes.
  •  Serve the potatoes, stuffing and the carved chicken on a platter

Dietitians note:

For a lower fat stuffing, substitute the boerewors for cooked rice, lemon zest, garlic, parsley and sage.

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