CURRY-SPICED CHICKEN WITH A TARTARE OF PEAS

Curry-spiced chicken with a tartare of peas image

Glynn Purnell likes to give traditional dishes a modern twist, and this dish is no exception. It's roast chicken, but not as you know it

Provided by Glynn Purnell

Time 2h

Number Of Ingredients 12

Ingredients

2 tbsp vegetable oil
1 tsp mild curry powder
1 ½kg chicken , ready for roasting
3 slices smoked streaky bacon , cut into small pieces
250g frozen peas , defrosted
400g fresh peas , podded (about 2kg/4lb 8oz unpodded weight)
1 shallot , finely chopped
10 stalks marjoram or oregano , leaves picked and chopped
1 shallot , finely chopped
small bunch chives , chopped
splash olive oil
pinch ground ginger

Steps:

Heat oven to 200C/180C fan/gas 6. Mix the oil with the curry powder, and rub this all over the chicken. Transfer to a roasting tin and cook for 1 hr 30 mins. To check if the chicken is cooked, insert a skewer between the thigh and the breast - the juices should run clear. Remove and allow to rest for 20 mins, loosely covered with foil.
Meanwhile, fry the bacon until crisp in a dry, non-stick pan. Remove and leave to cool slightly. Pulse the peas separately to a rough purée in a blender, or using a hand blender.
Mix the peas together with bacon, shallot, marjoram, chives, the splash of olive oil, a sprinkle of ground ginger, and season with salt. Serve alongside the chicken.

Nutrition Facts : Calories 637 calories, Fat 37 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 60 grams protein, Sodium 0.86 milligram of sodium