Name: Nduja Roast Chicken with Cherry Purée, Fennel & Watercress
Prep time: 1 h 15 min
Cook time: 1 h 45 min
Total time: 3 h
Yield: 4 servings
Cuisine: Australian, Modern
Ingredients: 1 whole free-range chicken (1.8 kg); salt, to season; freshly cracked black pepper, to season; thick butcher’s twine; 3 tbsp honey; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp sweet paprika; 1 pinch of salt; 1 pinch of freshly cracked black pepper; 1 tbsp sherry vinegar; 1/2 tsp smoked paprika; 2 tsp sweet paprika; 3 tsp gochugaru; 1 tsp Aleppo chilli; 1/2 tsp table salt; 2 g caster sugar; cooked leg meat from the roasted chicken; 1 small fennel bulb, finely diced; 1 small shallot, finely diced; 2 tbsp duck fat; reserved chicken resting juices; lemon juice or vinegar, to taste; 1 kg cherries, pitted; 30 g caster sugar; 10 ml lemon juice, plus extra if required; 100 ml port, Madeira or red wine; 200 ml chicken stock; 40 g cold butter, diced; salt and freshly cracked black pepper, to taste

Nduja Roast Chicken with Cherry Purée, Fennel & Watercress

Serves 4

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7 tips

Method

1
Remove the wishbone and wingtips from the chicken. Pat the chicken dry, place it on a rack and refrigerate uncovered for 12–24 hours to air-dry the skin.
2
Remove the chicken from the refrigerator, tuck the wings underneath and truss it securely with thick butcher’s twine.
3
To make the glaze, combine the honey, cumin, coriander, sweet paprika, salt and pepper in a saucepan.
4
Warm over medium heat for 1 minute or until fragrant. Remove from the heat and stir through the sherry vinegar.
5
Brush the chicken all over with a light coating of glaze and reserve the remainder.
6
Preheat the combination steam oven on Fan Plus at 200°C.
7
Place the chicken in the gourmet oven dish and position it on the FlexiClip runners.
8
For Stage 1, select Combi Fan Plus at 200°C with 30% moisture and cook for 15 minutes.
9
For Stage 2, select Combi Fan Plus at 150°C with 60% moisture and cook for 40 minutes.
10
Brush the chicken with another layer of glaze.

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Ingredients

Chicken
- 1 whole free-range chicken (1.8 kg)
- salt, to season
- freshly cracked black pepper, to season
- thick butcher’s twine
Honey-sherry glaze
- 3 tbsp honey
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1 pinch of salt
- 1 pinch of freshly cracked black pepper
- 1 tbsp sherry vinegar
Nduja spice mix
- 1/2 tsp smoked paprika
- 2 tsp sweet paprika
- 3 tsp gochugaru
- 1 tsp Aleppo chilli
- 1/2 tsp table salt
- 2 g caster sugar
Nduja chicken leg filling
- cooked leg meat from the roasted chicken
- 1 small fennel bulb, finely diced
- 1 small shallot, finely diced
- 2 tbsp duck fat
- reserved chicken resting juices
- lemon juice or vinegar, to taste
Cherry purée
- 1 kg cherries, pitted
- 30 g caster sugar
- 10 ml lemon juice, plus extra if required
Sauce
- 100 ml port, Madeira or red wine
- 200 ml chicken stock
- 40 g cold butter, diced
- salt and freshly cracked black pepper, to taste
To serve
- watercress
- green oak, baby gem or baby cos lettuce leaves