Recipe of the day: Crispy chicken on potato rosti with burnt butter sauce

Indulge in the ultimate comfort dish with this recipe for crispy chicken served atop a golden potato rosti. All is brought together by a luxurious burnt butter sauce. The combination of tender, juicy chicken and crunchy potato is elevated by the nutty aroma of the sauce. This makes the meal a true standout for any special occasion or cozy night in. Difficulty: Medium Prep: 30 – 40 minutes Cook: 2 hours Serves: 6 Ingredients For the potato rosti: 1 tin chakalaka, 2 large potatoes, peeled, grated & liquid drained3 – 4 sprigs fresh thyme, chopped2 tbsp melted butterSalt & pepper For the braised butternut:½ cup salted butter3 whole star anise¼ cup orange squash500g butternut, peeled, cut into chunks & parboiled Crispy oven roasted chicken2 chicken flavoured stock cubes4 slices white bread4 chicken thighs, cleaned4 tbsp olive oil1 tsp cayenne pepper1 tsp garlic powder1 tsp onion powderSalt & pepper Yoghurt sauce:1 cup double cream plain yoghurtZest & juice of ½ lemonHandful of chives, chopped1 tsp honeySalt to taste To serve:4 – 5 sage leaves, friedmicro herbs Method For the potato rosti: Preheat oven to 120°C. To a large baking tray, add chakalaka, spread out evenly and place into the oven to dehydrate for 1 hour. Stir occasionally. Alternatively, you can also do this step by using an air fryer to speed up the process. Once the chakalaka is dehydrated, allow it to cool. Then combine chakalaka, grated potato, thyme, melted butter and seasonings. Heat olive oil in a small non-stick pan. Spoon the mixture into the pan and flatten using a spatula. Allow it to cook for 4 – 5 minutes on each side over medium heat until crispy and golden brown. Drain on a paper towel. For the braised butternut: Heat a non-stick pan on medium heat, add in star anise and butter, and allow the butter to melt. Once it has melted, allow it to brown. Once the butter has browned, add in orange squash. Allow this to cook until reduced by half and slightly thickened. Add in butternut and allow it to brown, occasionally tossing and coating in the sauce. Once the butternut is cooked through, remove the pan from the heat. For the crispy oven-roasted chicken: Start by preheating the oven to 180C°. Then place white bread onto a baking tray and bake for 35 minutes until the bread is golden brown and toasted. Remove bread from the oven, place it in a food processor along with chicken flavoured stock cubes. Blitz until breadcrumbs form and transfer to a shallow bowl. Pat chicken dry using a paper towel, then place the chicken, olive, spices and seasonings into a large bowl and mix well. After that, coat the chicken with the breadcrumbs and bake for 50 minutes until cooked through and golden brown. Yoghurt sauce: Add all ingredients into a bowl and mix well; season to taste with salt. Assembly: Place potato rosti onto a serving plate, spread over some yoghurt sauce and top with crispy oven-roasted chicken. Then put a few pieces of butternut onto the plate. Drizzle the burnt butter sauce over the butternut and garnish with fried sage leaves and micro basil. Recipe supplied by koo.co.za Print Recipe of the day: Crispy chicken on potato rosti with burnt butter sauce Indulge in the ultimate comfort dish with this recipe for crispy chicken served atop a golden potato rosti. All is brought together by a luxurious burnt butter sauce. For the Potato Rosti: 1 tin KOO Chakalaka, Mild & Spicy 2 large Potatoes, peeled, grated & liquid drained 3 – 4 sprigs fresh Thyme, chopped 2 tbsp melted Butter Salt & Pepper For the Braised Butternut: ½ cup salted Butter 3 Whole Star Anise ¼ cup Oros Orange Squash 500g Butternut, peeled, cut into chunks & parboiled Crispy Oven Roasted Chicken 2 Benny Chicken Flavoured Stock Cubes 4 slices Albany White Bread 4 Chicken thighs, cleaned 4 tbsp Olive Oil 1 tsp Cayenne Pepper 1 tsp garlic powder 1 tsp Onion Powder Salt & Pepper Yoghurt Sauce: 1 cup Double Cream Plain Yoghurt Zest & juice of ½ Lemon Handful of chives, chopped 1 tsp Honey Salt to taste To serve: 4 – 5 Sage leaves, fried Micro Herbs Notes For the potato rosti: Preheat oven to 120°C. To a large baking tray, add KOO Chakalaka, spread out evenly, and place into the oven to dehydrate for 1 hour. Stir occasionally. Alternatively, you can also do this step by using an air fryer to speed up the process. Once the KOO Chakalaka is dehydrated, allow it to cool down. Then combine KOO Chakalaka, grated potato, thyme, melted butter and seasonings. Heat olive oil in a small non-stick pan. Spoon the mixture into the pan and flatten using a spatula. Allow it to cook for 4 – 5 minutes on each side over medium heat until crispy and golden brown. Then drain on a paper towel. For the braised butternut: Heat a non-stick pan on medium heat, add in star anise and butter, and allow the butter to melt. Once it has melted, allow it to brown. Once the butter has browned, add in Oros Orange Squash. Allow this to cook until reduced to half and slightly thickened. Add in butternut and allow it to brown, occasionally tossing and coating in the sauce. Once the butternut is cooked through, remove the pan from the heat. For the crispy oven-roasted chicken: Start by preheating the oven to 180C°. Then place Albany White Bread onto a baking tray and bake for 35 minutes until the bread is golden brown and toasted. Remove bread from the oven, then place it into a food processor along with Benny Chicken flavoured Stock Cubes. Blitz until breadcrumbs form and transfer to a shallow bowl. Pat chicken dry using a paper towel, then place the chicken, olive, spices and seasonings into a large bowl and mix well. After that, coat the chicken with the breadcrumbs and bake for 50 minutes, until cooked through and golden brown. Yoghurt sauce: Add all ingredients into a bowl and mix well; season to taste with salt. Assembly: Place potato rosti onto a serving plate, spread over some yoghurt sauce and top with crispy oven-roasted chicken. Then put a few pieces of butternut onto the plate. Drizzle the burnt butter sauce over the butternut and garnish with fried sage leaves and micro basil. -Recipe supplied by koo.co.za