Curry-spiced chicken with a tartare of peas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 2 tbsp vegetable oil
- 1 tsp mild curry powder
- 1 ½kg 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
Method
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
