BeebRecipes.co.uk- Archive of BBC Food Recipes

Chicken thighs with pea custard and pea salad

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen
Chicken thighs are simply fried and served with a lightly spiced pea salad and a pea-flavoured custard.

Method


  1. Preheat the oven to 180C/350F/Gas 4.

  2. Heat an ovenproof frying pan until hot, add a little vegetable oil and fry the chicken, skin-side down, until the skin is golden-brown. Transfer the pan to the oven and cook for a further 15 minutes, or until cooked through. Remove from the oven, season to taste with salt and leave to rest in a warm place.

  3. In a bowl, whisk together the egg yolks, sugar and the vanilla seeds.

  4. Blanch 375g/13oz of the frozen peas in a pan of salted boiling water, then drain and transfer to a blender. Pulse to a purée.

  5. Warm the cream and puréed peas in a saucepan, then pour over the egg yolk mixture. Return the contents to the saucepan and whisk the mixture over a medium heat until it thick enough to coat the back of a spoon.

  6. Pour into a bowl, cover the surface of the custard with cling film to prevent a skin forming and refrigerate.

  7. Put the remaining frozen peas in a blender and pulse a couple of times to form a rough paste. Add the fresh peas, shallot and marjoram. Season with curry powder, ginger and salt, then add a little olive oil, to taste, and mix together.

  8. To serve, dress each serving plate with a few spoonfuls of the pea custard, two chicken thighs and the pea salad. Garnish with two or three pea shoots.

Ingredients

  • splash of vegetable oil
  • 8 chicken thighs, boned, skin- on
  • salt
  • 3 large free-range egg yolks
  • 15g/½oz caster sugar
  • ½ vanilla pod, split in half lengthways and seeds scraped out
  • 625g/1lb 6oz frozen peas, defrosted
  • 25ml/1fl oz double cream
  • 100g/3½fl oz fresh raw peas
  • 1 shallot, finely chopped
  • ½ bunch marjoram, leaves picked
  • pinch curry powder
  • pinch ground ginger
  • splash of olive oil
  • 8–12 pea shoots, to garnish

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Chicken thighs with pea custard and pea salad

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