Ingredients

Method

• 1 small onion, diced
• 45 g butter
• 100 g flaked almonds
• 100 g soft dried apricots, chopped
• 1 t chopped fresh thyme
• 1 whole free-range chicken, deboned
• 1 whole free-range chicken, deboned and butterflied
• 2 T marzipan, broken into small pieces
• Sea salt and freshly ground black pepper
For the cherry glaze:
• 250 g sour cherries
• 1 T brown sugar
• A sprig of thyme
• ½ cup cream
• 125 g butter
For the rocket cream:
• A handful fresh rocket
• ½ cup cream
• Sea salt and freshly ground black pepper

Method

Ingredients

Preheat the oven to 180°C.

In a pan over a medium heat, sauté the onion in the butter until translucent. Add the flaked almonds, dried apricot and thyme.

Spread the mixture over the inside of the chicken and scatter with pieces of marzipan. Roll and tie with string.

Season generously, then roast for 30 to 40 minutes, or until the juices run clear. Serve slices of chicken with the cherry glaze and rocket cream.

To make the cherry glaze: In a saucepan over a medium to high heat, combine the cherries, brown sugar, thyme, cream and butter and bring to a boil. Cook for 4 to 5 minutes, or until thick and glossy. Remove from the heat and set aside.

To make the rocket cream: In another saucepan over a medium to high heat, add the rocket and cream and bring to a boil. Season to taste, then remove from the heat and blend until smooth.