BUTTERED ROAST CHICKEN WITH PISTACHIOS, PEAS AND WATERCRESS
1.8kg Ingham’s chicken
sea salt flakes and freshly-ground black pepper
125g unsalted butter
2 Tbsp extra virgin olive oil
500ml chicken stock
1 medium potato, peeled and chopped
2 cups frozen peas
2 Tbsp cream
2 cloves garlic
½ tsp ground cumin
½ bunch parsley leaves
3 bunches asparagus, trimmed
2 cups watercress sprigs
2 Tbsp pistachios, chopped
micro herbs and pink peppercorns, to serve
Preheat oven to 180C. Season the chicken generously with salt and pepper, then use fingers to create a pocket under the breast skin and insert 2 Tbsp butter. Rub the chicken with extra virgin olive oil, then bake for 1½ hours, until juices run clear when pierced at the breast.
Combine the chicken stock and potato in a medium saucepan and set over a moderate heat. Simmer for 20 minutes, until the potato is tender, then add the peas and cook for 3 more minutes. Transfer to a blender with the cream, garlic, cumin and parsley, then purée until smooth. Season with salt.
Blanch the asparagus spears in boiling water for 1 minute. Carve the chicken. Pour pea purée onto plates, then top with the asparagus, watercress, chicken and pistachios
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