Chicken roulade with sweet potatoes and green asparagus
1 kg chicken thighs
6 cloves of garlic
800 g sweet potatoes
2 tbsp olive oil
2 tbsp honey
2 tbsp mustard
1 teaspoon cinnamon
600 g green asparagus
500 g cherry tomatoes
1 red onion
75 g cashews
This festive main course consists of three dishes that go together perfectly: Chicken roulades, Hasselback sweet potatoes and a green asparagus salad. In this recipe, Mathijs demonstrates how to produce your own chicken roulades with garlic, lime and sage. (You could also buy them from your poulterer.) By cutting the sweet potatoes into fans, they will bake more quickly. The green asparagus is eaten raw as part of a salad. Here's a recipe sure to delight everyone.
Prepare the seasoning as a filling for the roulade. Mince the sage and garlic and grate the green rind from the lime. Make some incisions in the chicken fillets so you can flatten them into evenly thick slices. Sprinkle 2 slices with the filling, salt and pepper and roll each chicken thigh into a roulade. Tie the roulade together with some string. (See our how-to video.) Prepare one small chicken roulade per person.
Pour a little oil into a frying pan or roasting pan and sauté the chicken roulades until they are golden brown on all sides. Place in the oven at 190 degrees to roast for another 25 to 30 minutes or place a lid on the roasting pan and continue to cook over medium heat. If you have a meat thermometer, ensure that the interior temperature of the chicken reaches 75 degrees C.
Cut sweet potatoes into fairly thin slices using chopsticks to ensure you don’t cut the potatoes all the way through to the bottom. This is called the Hasselback method. (See our how-to video.) Mix the olive oil, honey, mustard, cinnamon, salt and pepper. Place sweet potatoes on a baking sheet lined with baking paper and distribute the spiced sauce over them. Bake in the oven at 190 degrees for around 30 minutes.
Make a dressing from the lime juice, thyme leaves, salt, pepper, olive oil and a minced red onion. Cut 2 cm off the bottom of the green asparagus, as this part is rather tough. Use a potato peeler to shave the asparagus lengthwise into ribbons. Use a wooden spatula for this to give your potato peeler some room. Instead of this, you could cut the asparagus into thin slices crosswise. Combine the asparagus with the halved cherry tomatoes and marinate in the dressing for a few minutes.
Cover the roulades with aluminium foil to keep them warm for about 5 minutes. You then might want to cut the strings holding them together and remove them. Garnish the roulades with finely chopped cashews. Enjoy!