Freshly steamed broccolini stems in avocado oil, chilli and garlic for a flavourful side dish alongside a beautiful free-range roast chicken.
1 Waitoa free range whole chicken, fresh
3 tablespoons Olivado avocado oil with lemon zest
2 tablespoons herb rub (we love Wild Fennel Co. Chicken – mustard, onion, tarragon)
Freshly ground black pepper
1 bunch sweet stem broccolini (we used The Fresh Grower’s Bellaverde stems)
2 tablespoons Olivado Avocado Oil with Garlic (or Chilli)
1 red chilli, seeded and sliced
2 cloves garlic, finely sliced
Salt and Pepper
1/4 cup toasted hazelnuts, chopped
- Preheat your oven to 180 degrees Celcius.
- Rub your Waitoa chook in Olivado avocado oil with lemon zest and your favourite herb rub. Season with pepper. Roast the chicken until cooked, when the juices run clear (about 90 minutes).
- In the last ten minutes of roasting, steam your broccolini stems until tender in lightly salted water.
- Place a dash of the avocado garlic oil in a frying pan and fry the chilli and garlic for less than a minute.
- Add the stems and stir fry for a couple of minutes then season, drizzle with more Olivado Avocado Oil then toss.
- Place into a serving dish and sprinkle with chopped hazelnuts.
- Serve the greens with your roast chicken and some potato roasties.
- Exchange the Avocado Oil with Lemon Zest to the Chilli version for more of a kick!
- Don’t overcook the garlic in Step 4. If the garlic goes dark, it turns bitter.
- Chef’s truss is a superb way to hold the chook’s drumsticks together as the chicken roasts. All you need is a sharp knife and some twine. See here