How to Make Award-winning Roasted Chicken Leg with Pea Puree and Turmeric Potatoes
Hey everyone, hope you're having an incredible day today. Today, I will show you a way to make a special dish, How to Make Favorite 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 bit tasty. This will be really delicious.
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Many things affect the quality of taste from Roasted Chicken Leg with Pea Puree and Turmeric Potatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted Chicken Leg with Pea Puree and Turmeric Potatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to prepare a few components. You can have Roasted Chicken Leg with Pea Puree and Turmeric Potatoes using 12 ingredients and 5 steps. Here is how you can achieve that.
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.
Ingredients and spices that need to be Take to make Roasted Chicken Leg with Pea Puree and Turmeric Potatoes:
- 2 Chicken Legs
- 4 medium Potaoes
- 1 lrg cup Frozen Peas
- Handful mint
- 1 tsp Turmeric
- 2 garlic
- salt and pepper
- tbsp goose fat
- cornflouras much as needed to thicken gravy
- 1 lrg red onions
- tsp red wine vinegar
- 1 good glug of double cream
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.
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