Roasted Chicken Leg with Pea Puree and Turmeric Potatoes.
Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, roasted chicken leg with pea puree and turmeric potatoes. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Roasted Chicken Leg with Pea Puree and Turmeric Potatoes is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They're fine and they look fantastic. Roasted Chicken Leg with Pea Puree and Turmeric Potatoes is something which I have loved my entire life.
To begin with this particular recipe, we have to first 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 cook that.
The ingredients needed to make Roasted Chicken Leg with Pea Puree and Turmeric Potatoes:
- {Take 2 of Chicken Legs.
- {Make ready 4 of medium Potaoes.
- {Prepare 1 of lrg cup Frozen Peas.
- {Get Handful of mint.
- {Prepare 1 tsp of Turmeric.
- {Prepare 2 of garlic.
- {Make ready of salt and pepper.
- {Make ready tbsp of goose fat.
- {Make ready of cornflouras much as needed to thicken gravy.
- {Get 1 of lrg red onions.
- {Get tsp of red wine vinegar.
- {Prepare 1 of 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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