Roasted Chicken Leg with Pea Puree and Turmeric Potatoes. Today i have for you a yummy roasted chicken leg, sweet potato puree, mini pickles, fresh cucumber and some mustard! For Marination Method: Blend all ingrediants given in the marination list to a puree. Slit the chicken and pour this marination over the chicken Chicken looks very spicy and very tempting.
Roasted Chicken Legs with Potatoes and Kale.
Mash to a purée and season.
Put the stock on the heat and reduce it a little, then pour.
Hey everyone, it's me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, roasted chicken leg with pea puree and turmeric potatoes. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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Today i have for you a yummy roasted chicken leg, sweet potato puree, mini pickles, fresh cucumber and some mustard! For Marination Method: Blend all ingrediants given in the marination list to a puree. Slit the chicken and pour this marination over the chicken Chicken looks very spicy and very tempting.
To get started with this recipe, we must first prepare a few ingredients. You can have roasted chicken leg with pea puree and turmeric potatoes using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Roasted Chicken Leg with Pea Puree and Turmeric Potatoes:
- {Take 2 of Chicken Legs.
- {Get 4 of medium Potaoes.
- {Get 1 of lrg cup Frozen Peas.
- {Take Handful of mint.
- {Take 1 tsp of Turmeric.
- {Make ready 2 of garlic.
- {Make ready of salt and pepper.
- {Prepare tbsp of goose fat.
- {Prepare of cornflouras much as needed to thicken gravy.
- {Take 1 of lrg red onions.
- {Prepare tsp of red wine vinegar.
- {Make ready 1 of good glug of double cream.
In a large baking dish, combine the chicken legs with the onions and the remaining ingredients, except for the honey. Mid-cooking, baste the legs with the cooking juices. Serve with Pineapple and Bell Pepper Ketchup (see recipe) and and a green vegetable, like wilted spinach. Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.
Steps to make Roasted Chicken Leg with Pea Puree and Turmeric Potatoes:
- Par boil the potatoes until just tender. then allow to dry in a pan covered with a tea towel. once dry rough them up a bit by shaking in the pan and then generously sprinkle with turmeric and salt.Put a tablespoon of goosefat into a deep tray ad put in the oven for a few mins. Then put the potatoes into the tray and into the oven at around 220.
- In a baking dish pop the chicken legs with roughly chopped onions and garlic. and pop in the oven 10 mins after the potatoes goes in..
- Boil the peas and put them in a blender with a clove of garlic, plenty of salt and pepper, red wine vinegar, mint and a glug of cream. Blitz until smooth..
- After the chicken has been in the oven for about 30 mins, remove leaving the onions and garlic and all the juices in the pan. Leave the chicken to rest and put the pan on a medium heat on the hob. Add some cornflour and boiling water and stir until you get a nice thick gravy. Drain through a sieve and set aside to serve..
- Once chicken has rested, take out the crispy potatoes and pop onto a plate whilse piping hot. Add pea puree to the plate and pop chicken on top. Serve with any other veg you fancy..
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. For the Roast Chicken, cut the legs then wings from the chicken, keeping the crown in tact. For the Fondant potatoes, place the butter and a few sprigs of thyme into a small frypan over medium heat and swirl to To plate, spoon some Pea Purée into middle of plate and smear with an offset palette knife. Roast the chicken and potatoes first, then throw the thawed peas in when just a few minutes of cooking time remain. If you don't have caraway seeds, substitute Nestle the chicken skin-side up in the potatoes and roast, tossing the potatoes once, until the potatoes are tender and an instant-read.
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