Roast Chicken with charred leeks & herb pesto – Tracy Foulkes

Tracy Foulkess Roast Chicken with charred leeks & herb pestoTracy Foulkes’s Roast Chicken
with charred leeks & herb pesto

For a wine with full flavours like the KWV Classic Collection Chenin Blanc 2015, you need aroma and flavour.  Tracy Foulkes is where you get it from with this stunning Chicken dish.  I always think that Chenin and Chicken are a match made in heaven.

Roast Chicken with charred leeks & herb pesto

1 whole free range chicken, cut in half, breast bone removed
NOMU Extra Virgin Olive Oil
1 lemon
10 garlic gloves, smashed with skin on
a few sprigs of thyme and/or sage or rosemary
2 tbsp NOMU Roast Rub (Other options: NOMU Poultry Rub or NOMU Provencal Rub)
NOMU Sea Salt
NOMU Black Pepper
200g whole leeks
NOMU One For All Grinder

Herb Pesto
Juice and zest of one lemon
50g Rocket
25g Italian Parsley
1 clove of garlic, fresh or from roasting pan
Sprig of Mint
NOMU Extra Virgin Olive Oil
NOMU Sea Salt
NOMU Black Pepper

Using kitchen scissors, cut the chicken in half, discarding the breast and back bones.  Place the chicken halves in a large bowl and drizzle with glugs of olive oil.  Add the smashed cloves of garlic and the herbs. Slice the lemon in half, squeezing both halves over the chicken.  Add the squeezed lemon halves to the bowl and rub all the flavours into the chicken.  Cover with cling wrap and leave to marinate for an hour or in the fridge overnight.

Preheat the oven to 180°C.

Place the chicken and all the marinade ingredients in a roasting tray, drizzle with a bit more olive oil, rub with NOMU Roast Rub, season with salt and pepper and roast in the pre-heated oven for 1 hour or until the chicken is deliciously browned and crispy.

While the chicken is in the oven, trim both ends of the leeks, leaving the root section intact.  Cut down the middle lengthways and wash well to remove any grit.  Shake off the excess water and pat dry with kitchen paper.  Drizzle with olive oil and season with One for All grinder.  Place on a hot griddle pan, or under the grill in the oven, until nicely charred and tender.

To make the pesto, blend all the ingredients together in a food processor until smooth.  Season to taste and add more olive oil if necessary to thin it down.

Drizzle the herb pesto over the roast chicken and serve with griddled leeks.

Serves: 4-6

Michael’s wine recommendation – CLICK HERE

Classic Collection Chenin NV - screw copyTracyTracy Foulkes

Tracy Foulkes is the heart and soul behind NOMU. Her passion for flavour inspired her to start the company in December 2000 in a very small, front room of her home in central Cape Town. Her love of spices and the stylish, uncomplicated way she loves to cook is very much evident in the NOMU range of products where the emphasis is always very clearly on Quality, Consistency and Innovation with an authentic and unusually personal story attached!
Tracy has become a well-respected South African food personality and businesswoman while NOMU’s story as an entrepreneurial case-study and branding success story has also seen the brand earn critical acclaim and attention in a variety of food related television programs, featured editorials and events. The NOMU Brand Story is presented in a variety of public speaking events throughout the year by Tracy’s partner and NOMU Co-Creator, Paul Raphaely.

Click here to go to the NOMU website