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Whole chicken with sweet potatoes and vanilla
45 m active | 2 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 658
  • Fat about 33g
  • Carbohydrates about 39g
  • Protein about 46g
This is needed
This is needed for 4 portion
  • 50 g shelled ground almonds
  • 1 festive chicken (approx. 1 1/2 kg)
  • 3 spring onion incl. green part, cut into rings
  • 2 tbsp sambal oelek
  • 0.25 salt
  • 2 tbsp olive paste (black)
  • 600 g sweet potato, cut into chunks
  • 300 g sugar snap peas
  • 1 tbsp sunflower oil
  • 1 tbsp cane sugar
  • 0.5 tsp bourbon vanilla powder
  • 0.5 tsp salt
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And that's how it's done
And that's how it's done
Rinse the chicken (inside and out) in cold water, pat dry. Mix the almonds, spring onions and half of the mange-tout with the sambal, season with salt. Stuff the chicken with the mixture. Distribute the olive tapenade beneath the skin and place in a roasting dish.
Mix the potatoes and remaining mange-tout with oil, sugar, vanilla and salt and distribute alongside the chicken.
for approx. 1 1/2 hrs. in the centre of an oven preheated to 180°C.
To test whether the chicken is cooked,
the juices should run clear when pricked in the thigh.