Curry-spiced chicken with a tartare of peas
Glynn Purnell likes to give traditional dishes a modern twist, and this dish is no exception. It's roast chicken, but not as you know it
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 1 hr 45 mins
- Heat oven to 200C/180C fan/gas 6. Mix the oil with the curry powder, and rub this all over the chicken. Transfer to a roasting tin and cook for 1 hr 30 mins. To check if the chicken is cooked, insert a skewer between the thigh and the breast - the juices should run clear. Remove and allow to rest for 20 mins, loosely covered with foil.
- Meanwhile, fry the bacon until crisp in a dry, non-stick pan. Remove and leave to cool slightly. Pulse the peas separately to a rough purée in a blender, or using a hand blender.
- Mix the peas together with bacon, shallot, marjoram, chives, the splash of olive oil, a sprinkle of ground ginger, and season with salt. Serve alongside the chicken.
PER SERVING
637 kcalories, protein 60g, carbohydrate 18g, fat 37 g, saturated fat 11g, fibre 8g, sugar 4g, salt 0.86 g
Recipe from Good Food magazine, May 2011.
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http://www.bbcgoodfood.com/recipes/1267646/
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Ingredients
- 2 tbsp vegetable oil
- 1 tsp mild curry powder
- 1½kg chicken , ready for roasting
FOR THE PEAS
- 3 slices smoked streaky bacon , cut into small pieces
- 250g frozen peas , defrosted
- 400g fresh peas , podded (about 2kg/4lb 8oz unpodded weight)
- 1 shallot , finely chopped
- 10 stalks marjoram or oregano , leaves picked and chopped
- 1 shallot , finely chopped
- small bunch chives , chopped
- splash olive oil
- pinch ground ginger
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ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 1 hr 45 mins
Ingredients
- 2 tbsp vegetable oil
- 1 tsp mild curry powder
- 1½kg chicken , ready for roasting
FOR THE PEAS
- 3 slices smoked streaky bacon , cut into small pieces
- 250g frozen peas , defrosted
- 400g fresh peas , podded (about 2kg/4lb 8oz unpodded weight)
- 1 shallot , finely chopped
- 10 stalks marjoram or oregano , leaves picked and chopped
- 1 shallot , finely chopped
- small bunch chives , chopped
- splash olive oil
- pinch ground ginger
PER SERVING
637 kcalories, protein 60g, carbohydrate 18g, fat 37 g, saturated fat 11g, fibre 8g, sugar 4g, salt 0.86 g
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15 August 2011
Belkey rated and commented on this recipe
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