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Best Idea to Serving Appetizing Roasted Chicken Leg with Pea Puree and Turmeric Potatoes

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Roasted Chicken Leg with Pea Puree and Turmeric Potatoes

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To cook an unforgettable Roasted Chicken Leg with Pea Puree and Turmeric Potatoes, here are the ingridients required:

  1. Get 2 of Chicken Legs.
  2. Provide 4 of medium Potaoes.
  3. Prepare 1 of lrg cup Frozen Peas.
  4. You need Handful of mint.
  5. Get 1 tsp of Turmeric.
  6. Get 2 of garlic.
  7. Get of salt and pepper.
  8. Get tbsp of goose fat.
  9. Take of cornflouras much as needed to thicken gravy.
  10. Take 1 of lrg red onions.
  11. You need tsp of red wine vinegar.
  12. You need 1 of good glug of double cream.

After readying the ingridients, next you are good to cook your tasty Roasted Chicken Leg with Pea Puree and Turmeric Potatoes by following the guidances on this section:

  1. 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.
  2. 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..
  3. 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..
  4. 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..
  5. 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..

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. While roasting, boil up some water with the garlic clove in it. In a large roasting pan or casserole dish, add chicken, potatoes, carrots, onion, garlic and olive oil.

Recipe : Roasted Chicken Leg with Pea Puree and Turmeric Potatoes

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