Nutrition research suggests that nuts are good for your health. Nut butters, or pureed nuts, make it easy to use nuts in cooking. Although peanut butter is a staple in North America, most popular as the star ingredient in peanut butter and jelly sandwiches and beloved in peanut butter cookies and other sweets, it’s seldom used in preparing savory dishes. Nut butters — including not only peanut butter but almond, cashew, and walnut butters — are common ingredients in many Asian and African countries, used in a wide array of savory dishes. Nut butters add complex & interesting flavors to dishes, provide body & thickness to sauces, and can be used to replace the dairy fats or other oils in recipes.
When I made this dish, chestnuts were still in abundance. A friend mentioned that it took a lot of patience to prepare chestnuts. But she also forgets that it is very enjoyable to eat while peeling chestnuts. Chestnut season is really short so the little bit of hardwork is worth the effort.
- 1.8kg of whole chicken
- 380g chestnut, roasted and peeled
- 20g unsalted butter, melted
- 100ml full cream milk
- 160g of cooked white rice
- 2tbsp of chestnut butter
- 6g of chopped parsley
- Olive oil
- Salt and pepper
Blend and viola! Super creamy and extremely addictive chestnut butter that requires no butter! It was so addictive that I kept eating it! I didn’t use it all for this dish. And it works great just on toast and a little olive oil.
I think I can just eat this filling by itself. So delicious.
- To prepare the chestnut butter, simply place the roasted and peeled chestnut into the blender with milk and salt. Blend till smooth.
- Next prepare the fillings. Use about 2 tbsp of chestnut butter and mix it with the rice, parsley and season well. Set aside
- To prepare the chicken, use 150g of chestnut butter and mix it with some melted butter till smooth. Coat under the chicken skin with the chestnut butter. Leave some to rub the chicken skin. First, coat it with a little oil, then rub salt. Then add the chestnut butter and try and rub evenly.
- Stuff the chicken with the rice. Tie the chicken up!
- Preheat oven to 220C. Place the chicken into the oven for about 30mins or until skin is golden brown. Lower the heat down to 180C and leave the chicken in for another 30 – 40mins.
- Check that the chicken is ready by inserting the skewer into the thickest part of the bird. If the juice runs clear, the chicken is ready.
- Allow the chicken to rest for a least 20mins under tin foil
The chicken was really moist and had a nice nutty flavour from the chestnut butter. The filling itself was great. It serve 2 purposes. One is to add flavour and moisture to the chicken. And it worked as a delicous side dish for the chicken! It is a pity that the chestnut season is so short but will definitely will make more of this butter next year!