Roasted Kumquat Reindeer Chicken with Beans
A roasted kumquat reindeer chicken with beans is a recipe featuring fresh ingredients from the poultry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 ml dry white wine
- 100 g liquid honey
- 4 cardamom pods
- 6 kumquats
- 1 tbsp rose water
- 4 small reindeer chickens (pre‑cooked)
- 3 tbsp olive oil
- Salt
- freshly ground pepper
- 600 g Potatoes
- 100 g butter
- 20 ml truffle oil
Instructions
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1.
Preheat the oven to 220°C. In a pot, bring white wine, honey, crushed cardamom pods and sliced kumquats to a boil; simmer over medium heat until syrupy, then add rose water and cook for another 2 minutes.
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2.
Wash and pat dry the reindeer chickens, brush with olive oil, and season with salt and pepper. Place them breast‑side down in an oiled roasting pan, pour about 50 ml hot water into the pan, and roast for 15 minutes. Flip the birds, generously coat with the glaze, and roast for another 10 minutes, brushing with glaze midway.
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3.
Meanwhile, peel the potatoes and boil in salted water for about 25 minutes. Drain, steam off excess water, then mash with butter and truffle oil; season with salt and pepper and keep warm.
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4.
After roasting, brush the cooked birds again with glaze, place under a hot grill to caramelize the skin for about 1 minute, then let rest for 5 minutes at room temperature.
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5.
Serve by placing the truffled potato mash on plates, topping with the glazed reindeer chickens, drizzling remaining glaze over them, and adding blanched green beans cooked in heavily salted water for 8–10 minutes.
