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Spiced chicken with garlic pea puree
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Try this budget-friendly spiced roast chicken for a delicious weeknight dinner.
Ingredients:
  • 25g (5 tsp) butter, at room temperature
  • 1 large garlic clove, crushed
  • 20.00 ml chopped fresh coriander
  • 300g piece (about 7cm diameter) orange sweet potato (kumara)
  • 36.40 gm olive oil
  • Salt & freshly ground black pepper
  • 2.50 gm ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cardamom
  • 0.60 gm flaked sea salt (like Maldon brand)
  • Pinch of ground cloves
  • 2 (about 380g each) chicken marylands
  • 230g (1 1/2 cups) frozen peas
  • 1 garlic clove, crushed
  • 20.00 gm water
Instructions:
  • Preheat the oven to 210°C. Line a baking tray with non-stick baking paper. Mix together butter, garlic, and fresh coriander in a small bowl. Let it sit until ready to serve.
  • Peel the sweet potato, cut into 3cm-thick diagonal pieces, and toss with 1 tablespoon of oil, salt, and pepper in a bowl. Arrange in a single layer on a lined tray and bake in a preheated oven for 15 minutes.
  • Combine cumin, ground coriander, cardamom, sea salt, and cloves in a small bowl. Season with pepper and rub the spice mixture onto both sides of the chicken. Heat oil in a large non-stick frying pan over medium heat, then cook the chicken for 2 minutes on each side until it starts to color.
  • Place the chicken onto the prepared baking tray with the sweet potato. Bake for 20 minutes or until the chicken is fully cooked and the sweet potato is tender and golden.
  • To make the garlic pea puree, cleanse the frying pan using a paper towel. Combine peas, garlic, and water in the pan. Cook covered over medium-low heat, stirring occasionally, for 3-4 minutes until peas are vibrant and tender. Transfer the mixture to a food processor and puree. Season with salt and pepper to taste.
  • Plate pea puree, chicken, and sweet potato evenly on serving plates. Serve the herb and garlic butter on the side.

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