Spring lemon & car­damom chicken

CRISPY, ROASTED LEGS MADE FRA­GRANT WITH FEN­NEL AND CIT­RUS

The Simple Things - - | GATHERING -

Serves 8

1 fen­nel bulb 2 cloves of gar­lic, roughly chopped 2 tbsp olive oil 8 chicken legs 1 dessert spoon car­damom pods Juice and zest of 1 lemon 1 small bunch flat-leaf pars­ley

1 Pre­heat oven to 180C/Fan 160C/ Gas 4. Trim the fen­nel bulb, top and bottom, and cut the bulb in half, length­ways. Roughly slice each half and layer the pieces at the bottom of a large roast­ing tin. Sprin­kle with the chopped gar­lic.

2 Heat a large fry­ing pan over a high heat and add 1 tbsp of olive oil, wait un­til it starts to siz­zle then add the chicken legs. Cook for ap­prox 7 mins each side un­til the skin turns a golden colour. Trans­fer the browned chicken to the roast­ing tin, on top of the fen­nel, adding the cook­ing juices.

3 Toast the car­damom pods in a small fry­ing pan on a high heat un­til the flavour is re­leased (ap­prox 3 mins). Al­low the pods to cool, then flat­ten the pods us­ing the flat side of a knife to re­lease the flavour. Add the crushed pods to the roast­ing tin.

4 In a small bowl, mix to­gether the lemon juice and zest, 1 tbsp olive oil, and sea­son with salt and pep­per. Pour the mix­ture over the chicken and fen­nel in the roast­ing tin and cover with foil.

5 Roast for 30–40 mins re­mov­ing the foil 15 mins be­fore the end of your cook­ing time and bast­ing with the juices to crisp the chicken skin. Check the legs are cooked through by pok­ing the thick­est part of each joint with a skewer and check­ing that the juices run clear.

6 Serve the chicken legs with a sprin­kling of roughly chopped flat-leaf pars­ley for added colour.

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