Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, roasted chicken leg with pea puree and turmeric potatoes. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Roasted Chicken Leg with Pea Puree and Turmeric Potatoes is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Roasted Chicken Leg with Pea Puree and Turmeric Potatoes is something that I have loved my whole life.
Free UK Delivery on Eligible Orders! Great recipe for Roasted Chicken Leg with Pea Puree and Turmeric Potatoes. Made this as an alternative to a sunday roast, haven't used chicken legs for years and so glad we picked these up. Excellent value for money and so much flavour with lots of meat.
To begin with this recipe, we must prepare a few components. You can cook roasted chicken leg with pea puree and turmeric potatoes using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Chicken Leg with Pea Puree and Turmeric Potatoes:
- Get 2 Chicken Legs
- Take 4 medium Potaoes
- Make ready 1 lrg cup Frozen Peas
- Take Handful mint
- Get 1 tsp Turmeric
- Take 2 garlic
- Prepare salt and pepper
- Prepare tbsp goose fat
- Get cornflouras much as needed to thicken gravy
- Make ready 1 lrg red onions
- Prepare tsp red wine vinegar
- Get 1 good glug of double cream
Spoon some of the Peas around the Roast Chicken and Potato Fondant pieces. Spoon a rocher of Pea Custard onto the plate and garnish with some snow pea tendrils. Spoon the sauce over the chicken and serve. In a small bowl combine garlic, olive oil, rosemary, black pepper, dried thyme, garlic powder, onion powder, paprika, and salt.
Instructions 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.
Spoon the sauce over the chicken and serve. In a small bowl combine garlic, olive oil, rosemary, black pepper, dried thyme, garlic powder, onion powder, paprika, and salt. Brush the chicken legs with the marinade then add the remaining marinade to the bowl with the potatoes and vegetables and mix with a spatula until everything is evenly coated. Instructions In a small bowl, combine mayo, butter, oil, herbs and garlic. In a separate small bowl, combine salt, pepper, chili powder and paprika.
So that’s going to wrap it up with this special food roasted chicken leg with pea puree and turmeric potatoes recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
