Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, roasted chicken leg with pea puree and turmeric potatoes. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Turmeric Roasted Chicken and Sweet Potatoes. Baked sweet potatoes are even better when paired with chicken and seasoned with golden turmeric, ginger and lemon juice. Serve with a fall salad of mixed greens, sliced apples and blue cheese.
Roasted Chicken Leg with Pea Puree and Turmeric Potatoes is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Roasted Chicken Leg with Pea Puree and Turmeric Potatoes is something which I’ve loved my entire life.
To get started with this recipe, we must first 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 cook it.
The ingredients needed to make Roasted Chicken Leg with Pea Puree and Turmeric Potatoes:
- Get 2 Chicken Legs
- Prepare 4 medium Potaoes
- Get 1 lrg cup Frozen Peas
- Take Handful mint
- Make ready 1 tsp Turmeric
- Prepare 2 garlic
- Take salt and pepper
- Make ready tbsp goose fat
- Get cornflouras much as needed to thicken gravy
- Make ready 1 lrg red onions
- Make ready tsp red wine vinegar
- Get 1 good glug of double cream
Excellent value for money and so much flavour with lots of meat. Turmeric Roasted Potatoes Recipe - very easy to make, crispy and flavorful. These potatoes are great for a side dish or an appetizer with your favorite dipping sauce. When I shared this Turmeric Chicken Salad , I promised you another turmeric recipe.
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.
Season chicken with coriander seeds, salt, and pepper. Add stock, potatoes, and lemon zest; bring to a boil. Top with chicken, skin sides up. Place potatoes, spinach and onion in a greased shallow roasting pan. Don't worry, the garlic cooks down to a mellow, soft texture that's perfect to spread over the buttery chicken.
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 you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
