Recipes
- American fried chicken with spicy chickpeas and honey glazed tomatoes
- Grilled Honey Mustard Chicken Thighs with Grape and Lime Salsa
- Rosemary and lemon chicken with pea puree
- Island Chicken Wings
- Chicken Wings Gorgonzola
- Chafing Dish Chicken Wings
- Triple-Hot Chicken
- Buffalo Chicken Wings
- Baked Chicken With Olives & Lemon
- Easy Chicken Skillet
- Apple-Glazed Chicken Drumsticks
- Chicken Pita Pockets
Rosemary and lemon chicken with pea puree
Components:
For the rosemary and lemon chicken 1 chicken thigh, bone removed 1 lemon, zested and cut into wedges 1 tsp rosemary, chopped For the pea purée 110g/4oz frozen peas, cooked and drained 2 tsp butter salt and freshly ground black pepper, to taste
Preparation:
1. Preheat the oven to 200C/400F/Gas 6. 2. For the rosemary and lemon chicken, open up the chicken thigh, then sprinkle all over with the zest from the lemon, and stuff the rosemary inside the thigh. Roll up. 3. Heat a pan over a high heat, then place the thigh into the pan, with the lemon wedges. 4. Sear in the pan for 2-3 minutes, then place in the preheated oven for 15-20 minutes. 5. For the pea purée, place the cooked peas into a mini food processor with the butter and salt and pepper, to taste. Blend until smooth. 6. Serve the pea purée on a plate with the lemon and rosemary chicken on top.