Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Ingredients for the chicken
- 1 Fresh spring chicken approx 1lb/450g in weight and allow enough for 4 people
- 4 shallots cut into 4 or 2 medium onions cut into 4
- 2 lemons cut into 4
- Zest of 2 lemons
- 30ml/2 tbslp of fresh sage, roughly chopped
- 4 cloves of garlic peeled
- 4 bay leaves
- 4 cloves
- 8 fresh sage leaves
- Freshly ground black pepper
- Ingredients for the crust
- 1kg (2 ¼ lb) of strong flour bread flour
- 675g (1 ½ lb) of coarse sea salt
- 3 egg whites lightly whisked to a soft peak
- 1 egg yolk
- 600ml (1 pint) of water and possibly a little more depending on the strength of the flour.
- Extra flour for dusting.
Directions
For the chicken
Wash and pat dry the bird(s) dry with kitchen paper, Squeeze the lemon juice of ½ lemon over the bird and place the remaining squeezed lemon into the cavity. Place the onion/shallot (4 quarters) into the cavity with 7.5ml/½ tablsp of chopped sage and one clove of garlic.
Place 2 leaves of sage onto the bird’s breast. Sprinkle over a little zest of lemon and place on a bay leaf. Season with black pepper.
For the crust
Pre heat oven to 160C/180f/gas mark 4, or alternatively, cook in the ground or around a boma.
Mix together the salt and flour and stir well. Fold in the egg whites . Add enough of the water to form rough dough, cover dough and leave to rest for 15 – 20 minutes in the refrigerator.
When the crust has rested, knead thoroughly, to form a smooth ball, divide mixture between 4. Roll out on a lightly dusted surface to around 5mm (1/4 inch) thick.
Take a bird and fold around the pastry to completely seal, breast side down – repair any holes with the pastry. If presenting at table, cut out chicken leg shapes from the pastry and glue on with a little egg wash. Mark out a feather decoration carefully with the point of a knife, lightly brush with egg wash.
Dust with a little more salt and place into a pre-heated oven. 12oz – 1lb (340g – 450g) piece of chicken will take approximately 30 – 40 minutes
Remove crust or serve with crust intact ensuring that the crust is not eaten
Category:Lesothoan Recipes
Category:Lesothoan Meat Dishes