Hey everyone, it is Louise, welcome to our recipe page. 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 will make it a little bit tasty. This will be really delicious.
Roasted Chicken Leg with Pea Puree and Turmeric Potatoes is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Roasted Chicken Leg with Pea Puree and Turmeric Potatoes is something that I’ve loved my entire life. They are fine and they look fantastic.
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. 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. Add the potatoes, cilantro and parsley, onions, stock, garlic, turmeric, ginger, and black pepper.
To begin with this recipe, we must prepare a few ingredients. 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:
- Make ready 2 Chicken Legs
- Make ready 4 medium Potaoes
- Get 1 lrg cup Frozen Peas
- Prepare Handful mint
- Make ready 1 tsp Turmeric
- Make ready 2 garlic
- Get salt and pepper
- Take tbsp goose fat
- Take cornflouras much as needed to thicken gravy
- Take 1 lrg red onions
- Take tsp red wine vinegar
- Make ready 1 good glug of double cream
Season with salt and pepper and toss to coat. In a separate bowl, combine avocado oil, turmeric, chili powder, garlic powder, salt and pepper). Carefully add the drained potatoes, turmeric, garlic and ginger. Roast until crispy, turning potatoes occasionally.
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.
Carefully add the drained potatoes, turmeric, garlic and ginger. Roast until crispy, turning potatoes occasionally. No matter how you serve it, roast chicken doesn't need a lot to turn it into a meal — a simple side or two will do. Blend or process pea mixture with sour cream until smooth. In a large bowl or plastic bag, toss chicken legs with seasoned salt, pepper, garlic powder, onion powder and paprika.
So that’s going to wrap this up for this exceptional 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. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
