Crisp rose­mary chicken with chick­pea dip

The Mail on Sunday - You - - Food Exclusive -

SERVES 4 FOR THE CHICKEN Pre­heat the oven to 210C/190C fan/ gas 6½. Peel 3 gar­lic cloves and crush to a paste. Com­bine in a large bowl with 2 tbsp good olive oil and 6 rose­mary sprigs plus a few ex­tra picked nee­dles. Add 8 free-range skin-on chicken thighs, turn to coat, then sea­son. Place the chicken skin side up in a large roast­ing pan, evenly dis­tribut­ing the rose­mary, and smear a lit­tle but­ter over the top of each one. Roast for 50 min­utes un­til golden and crisp, then leave to rest for 10 min­utes. FOR THE DIP In a food pro­ces­sor whiz 75g toasted hazel­nuts to finely chop, then con­tinue to whiz to a nut but­ter. Drain, rinse and add 1 x 400g tin chick­peas, peel and add clove gar­lic, tsp cayenne pep­per and some salt and whiz to a coarse paste. Through the fun­nel, grad­u­ally add 3 tbsp lemon juice, 2 tbsp olive oil and 75ml water (or as much as nec­es­sary) to achieve the con­sis­tency of may­on­naise. Serve the dip, dusted with a lit­tle cayenne, with the chicken and mi­cro leaves or salad sprouts on the side.

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