Whole Heritage Chicken Recipe
sweet potato, jimmy nardello, cashew, coconut au jus
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
- 3
Prepare Vegetables
Peel and chop the sweet potatoes into bite-sized pieces. Slice the Jimmy Nardello peppers into strips.
Cooking
- 4
Roast the Chicken
Place the prepared sweet potatoes and Jimmy Nardello peppers around the chicken in the roasting pan. Pour chicken broth into the pan. Roast in the preheated oven for about 1 hour, or until the chicken reaches an internal temperature of 165°F (75°C).
- 5
Make the Au Jus
While the chicken is roasting, in a small saucepan, combine cashews and coconut milk. Simmer over low heat for about 10 minutes, stirring occasionally. Blend the mixture until smooth to create the au jus.
Serving
- 6
Plate and Serve
Once the chicken is done, let it rest for 10 minutes before carving. Serve the carved chicken with roasted sweet potatoes and peppers, drizzled with cashew coconut au jus.