Indigo’s roast
chicken has class

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These dishes were prepared by Glenn Chu of Indigo Eurasian Cuisine on "Hawaii's Kitchen" this week. The show airs at 5:30 p.m. Sunday on KHON/Fox. Here are a few of the dishes. All the recipes may be found on the Web site khon.com.

Roasted Rosemary Chicken

8 new potatoes
2 carrots, peeled
6 large rosemary sprigs
3 tablespoons macadamia nut oil
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 chicken, rinsed and dried
3 tablespoons water

Preheat oven to 425 degrees.

Square potatoes by cutting into cubes. Square-cut carrots into 1-1/2 inch cubes. Take a sprig of rosemary and strip leaves from halfway up. Roughly chop loose leaves.

Place carrots in the center of a roasting pan and arrange potatoes around the outside. Drizzle with oil. Sprinkle with a quarter of the chopped rosemary, salt and pepper.

Season chicken cavity with salt and pepper; place rosemary sprigs in the cavity. Tie legs together, fold wing tips back and place chicken on top of carrots.

Drizzle remaining oil over bird; sprinkle with remaining chopped rosemary. Sprinkle liberally with salt and pepper; add water.

Bake 3 minutes, then reduce heat to 325 degrees and cook 1 hour. Cool 5 minutes before slicing.

Beet Salad

12 baby beets
3 tablespoons macadamia nut oil
3 tablespoons chopped Italian parsley leaves
3 tablespoons diced sweet onion
3 tablespoons diced feta cheese
1-1/2 tablespoons lemon juice
Kosher salt and black pepper, to taste

Place beets in a pot, cover with cold water and bring to a boil. Simmer 25 minutes. Check doneness by inserting a skewer into a beet; there should be a little resistance. Cool under running water, then peel. Cut into quarters and add remaining ingredients. May be made 4 hours before serving.

Nutritional information unavailable.

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