Sumac Roasted Chicken with Crushed Edamame Beans

A sim­ple roast chicken leg sings with a fresh zingy top­ping of edamame beans, lemon and a pop of chilli.

Dish - - SPRING CHICKEN -

4 skin-on, whole chicken legs (drum­stick and thigh)

olive oil

sumac and sea salt for sprin­kling

4 x 1cm thick slices sour­dough bread may­on­naise

1 large av­o­cado, thinly sliced cress or salad leaves lemon wedges

CRUSHED EDAMAME BEANS

2 cups frozen edamame beans

2 cloves gar­lic, crushed

¼ cup mint leaves, finely chopped zest

1 lemon pinch chilli flakes

3 ta­ble­spoons olive oil sea salt and ground pep­per

Pre­heat the oven to 180°C fan bake. CHICKEN: with sumac Brush and sea the salt. chicken with oil then sprin­kle both sides

Place on a lined bak­ing tray and roast for 40-50 min­utes un­til golden and fully cooked. Trans­fer the chicken to a large plate and cover to keep warm.

Brush both sides of each piece of bread with the chicken cook­ing juices and place on the bars of the oven. Bake for about 10 min­utes un­til golden and crisp.

BEANS: Cook the frozen beans in a saucepan of boil­ing wa­ter for about 4 min­utes or un­til just ten­der. Drain and re­fresh in cold wa­ter then drain well again. Pat dry with kitchen tow­els.

Tip half the beans onto a large cut­ting board and use a fork to roughly crush them. Place in a bowl with the re­main­ing whole beans and stir in the rest of the in­gre­di­ents, sea­son­ing gen­er­ously with salt. TO SERVE: Place the bread on plates and spread with may­on­naise. Top with a piece of chicken then spoon over the edamame beans. Add the av­o­cado and cress or salad leaves and serve with the lemon wedges. SERVES 4

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