Interested?

Request a free demonstration

Pot-roasted chicken with sweet potatoes & honey

 

 Serves 4 - 6

 Heat an AMC 30 cm Electric Frying Pan over a medium temperature (probe on 6) until Visiotherm® reaches first red area.

Ingredients

  • 1,3 – 1,5 kg whole chicken
  • 10 ml olive oil
  • 2 large onions, cut into chunks
  • 3 cloves of garlic, thinly sliced
  • 750 g sweet potatoes cubed, with skin on
  • 60 ml honey
  • 45 ml lemon juice
  • 30 ml balsamic vinegar
  • 125 ml chicken stock, white wine or apple
  • juice or combination of these
  • 8 – 10 thin strips lemon rind
  • 10 fresh rosemary sprigs
  • 10 fresh thyme sprigs
  • salt and freshly ground black pepper to taste

Method

  1. Heat an AMC 30 cm Electric Frying Pan over a medium temperature (probe on 6) until Visiotherm® reaches first red area.
  2. Add oil to unit and brown chicken, presentation side first, until golden brown on all sides. Remove from unit and pour off any excess fat. Tie legs together with raffia or string to keep chicken presentable.
  3. Add onions and garlic to unit and sauté until soft. Add sweet potato and sauté for a few minutes. Mix honey, lemon juice, vinegar and stock together.
  4. Place chicken in middle of unit and scatter rind, rosemary and thyme over the chicken and vegetables. Also place some in cavity of chicken. Season well and pour sauce over.
  5. Cover unit and allow Visiotherm® to reach first red area again. Reduce heat to top of simmer setting. Gently cook for 30 – 45 minutes or until chicken and sweet potatoes are cooked through. Open the lid’s vent for the last 20 minutes of cooking time. Visiotherm® should stay between 1 – 2 o’ clock position.
  6. Season to taste and garnish with fresh rosemary and thyme. Serve on couscous or with a green salad.