Recipes

Pittige Kip

After celebrating traditional Thanksgiving for years (including enormous turkey with stuffing and cranberry sauce), it has now become a habit to also put a huge turkey or chicken on the table at Christmas. That immediately gives me a festive feeling. Serve it in a cozy dish together with the warm pumpkin salad and you have a delicious meal.

For 4 people
Preparation time: 20 minutes (and at least one hour in the oven)

You will need:
– a whole chicken
– 1/2 tablespoon sambal manis
– teaspoon cinnamon
– teaspoon cardamom
– teaspoon salt
– 3 cloves of garlic
– 4 tablespoons olive oil
– a bunch of fresh coriander
– lemon

Here's how to make it:

Wash the chicken clean and then pat it dry with kitchen paper. Mix the olive oil together with the sambal, the spices, and the finely chopped garlic. Lift the skin of the chicken and spread the oil mixture over the chicken. Cut the lemon into wedges. Place some wedges in the belly of the chicken and lay the remaining wedges around the chicken. Bake the chicken for at least an hour in the preheated oven. Baste the chicken with its own fat after half an hour. Repeat this every ten minutes. Check after an hour if the chicken is cooked. Distribute the fresh coriander over the warm chicken and serve the chicken over the pumpkin casserole.

Tip:

Do you have leftover chicken? The leftovers are delicious for making a chicken salad the next day. Mix the yogurt sauce with the cold chicken and add a little extra sambal if desired. Serve the pumpkin with chickpeas and the chicken on a bed of arugula and voilà: you have a delicious lunch.