Pic - Dawie Verwey

1 small (about 800 g - 1 kg) chicken 

Salt and milled pepper

1 small onion, cut into thin wedges

1 bulb garlic, halved

1 cup (250 ml) sherry

1 packet (500 g) conchiglie

¼ cup (60 ml) sultanas

A handful of fresh parsley

¼ cup (60 ml) pine nuts, toasted


Preheat oven to 180°C.

Season chicken well inside and out. Stuff cavity with onion and garlic and place in a roasting pan.

Pour sherry around chicken and cover with foil. Roast for one hour. 

Uncover and cook until well browned and legs feel loose when jiggled. Remove chicken and rest in a warm spot.

Cook pasta according to packet instructions. Drain.

Add sultanas to pan juices and reduce a little if it looks like there is more than one cup of liquid.

Shred meat and crispy skin from chicken and cut into bite-sized chunks (discard bones and excess fatty skin).

Toss chicken, pan juices, pasta and parsley together. Top with pine nuts.

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