Ginger chicken with figs and root vegetable salad

Name: Ginger chicken with figs and root vegetable salad
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 piece (approx. 30 g each) Ginger; 2 TABLESPOONS soft butter; 1 ready-to-cook chicken (approx. 1.4 kg); 7-10 Tbsp salt, pepper; 4 Onions; 100 g dried soft figs; 2 stem(s) Lemongrass; 200 ml Plum wine; 400 g Celeriac; 250 g Carrots; 400 g Red prayers; 5 Stem/s Mint; 6 TABLESPOONS freshly squeezed lime juice; 2 TABLESPOONS liquid honey; 3 TABLESPOONS Sesame Oil; 2 TABLESPOONS Soy sauce; 1 TABLESPOON Cornstarch

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

The fact that your oven was the only one that had a lot to do with this main dish does not interest anyone later - but the trick with the ginger butter under the crispy skin does

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 piece (approx. 30 g each) Ginger
2 TABLESPOONS soft butter
1 ready-to-cook chicken (approx. 1.4 kg)
7-10 Tbsp salt, pepper
4 Onions
100 g dried soft figs
2 stem(s) Lemongrass
200 ml Plum wine
400 g Celeriac
250 g Carrots
400 g Red prayers
5 Stem/s Mint
6 TABLESPOONS freshly squeezed lime juice
2 TABLESPOONS liquid honey
3 TABLESPOONS Sesame Oil
2 TABLESPOONS Soy sauce
1 TABLESPOON Cornstarch

Directions

1
Peel the ginger, grate finely and mix with butter. Cut the chicken open along the spine using poultry shears. Wash and dab dry. Bend the chicken apart and press it flat with your hand. Use your fingers to carefully loosen the skin in some places and distribute the ginger butter evenly under the skin. Season the chicken all around with salt and pepper.
2
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Peel onions, cut 3 into slices. Cut figs in half. Remove outer leaves from lemon grass. Cut the stalks in half lengthwise and press them down slightly with a wide knife blade. Spread onion slices, figs and lemon grass on a fat pan (deep baking tray) and place the chicken on top. Bake in a hot oven for about 1 hour. After about 30 minutes, deglaze with plum wine and 1⁄4 l water.
3
Meanwhile, peel celeriac, carrots and beetroot (Attention: beetroots stain strongly! Wear disposable gloves), wash. Slice the vegetables on a slicer into fine sticks or grate them roughly. Finely dice the remaining onion. Wash the mint, shake dry, pluck off the leaves. For the vinaigrette, mix lime juice, salt, pepper and 1 tablespoon honey. Fold in the oil. Mix vegetables, diced onion, mint and vinaigrette.
4
Remove chicken, figs and onions from the fat pan. Loosen the frying set with a brush. Pour through a sieve into a pot. Put figs, onions and chicken back on the fat pan. Mix 1 tablespoon honey and soy sauce. Spread the chicken with it and continue cooking for about 10 minutes. Bring the frying pan to the boil. Stir starch and 3 tbsp. water until smooth, thicken frying set with it. Season with salt and pepper. Quarter the chicken. Serve with onions, figs, sauce and salad.
5
TIP: If you do not want to use plum wine, you can use apple juice.