Roast Chicken with Apricot Walnut Loaf

Serves 6 – 8

Ingredients: 

60 ml (4 T) Huletts Treacle Sugar

60 ml (4 T) butter

60 ml (4 T) apricot jam

3 ml (½ t) ground black pepper

5 ml (1 t) salt

60 ml (4 T) fresh orange juice

 

Apricot walnut loaf:

4 slices bread

200 g soft dried apricots

5 parsley sprigs

200 g walnuts, toasted

2 cloves garlic, crushed

2 extra large eggs

60 ml (4 T) butter, melted

15 ml (1 T) Huletts Treacle Sugar

5 ml (1 t) ground pepper

8 ml (1 ½ t) salt

Method: 
  1. Preheat the oven to 180°C. 1 x Roasting Dish with Lid
  2. Truss the chickens by tying the legs together with string so that they cross over.
  3. Place the chickens in the roasting dish.

Glaze:

  1. Place all the ingredients in a small saucepan and heat over a low heat, whisking until well combined.
  2. Brush the chickens with the glaze at least 3 times, roasting for 1 hour or until done.
  3. Open the roasting pan and allow the chickens to brown.

Apricot walnut loaf:

  1. Place the bread in the food processer and whizz to make crumbs. Add all the remaining ingredients and blend, leaving it a bit chunky.
  2. Press the mixture into 2 small greased loaf tins and bake with the chicken in the oven for 30 minutes.
  3. Slice and serve on the side with the chicken.

Hint: Serve the chicken with a starch and vegetables of your choice. Make a gravy using the chicken juices and glaze from the roasting pan, mixed with a little brown onion soup powder.