Name: Crispy chicken with carlin peas and zhoug
Ingredients: 4 chicken legs (about 1kg); 1 lime; 4-6 strips of zest, then juiced to get 1 tbsp; 2 large red chillies, 1 whole and 1 roughly chopped; 80ml olive oil; 35g coriander leaves and stems; 10g parsley leaves and stems; ½ tsp ground cumin; ¼ tsp ground cardamom; ¼ tsp ground cloves; ⅛ tsp sugar; 1 garlic clove, crushed; 1 jar of carlin peas, drained and rinsed (500g), or bean of choice; 40g rocket; fine sea salt and black pepper

Crispy chicken with carlin peas and zhoug

New

Main Midweek

Serves 4

Prep 10 min

Cook 1 hour 30 min

This zhoug recipe comes from our cookbook, Jerusalem, and is a hark back to a condiment that I will forever have in my fridge. We’ve used carlin peas from Bold Bean Co as we love their texture; however, feel free to substitute any other good-quality cooked bean or legume of your choice, such as butter beans, cannellini, or chickpeas.

Ingredients

4	chicken legs (about 1kg)
1	lime; 4-6 strips of zest, then juiced to get 1 tbsp
2	large red chillies, 1 whole and 1 roughly chopped
80ml	olive oil
35g	coriander leaves and stems
10g	parsley leaves and stems
½ tsp	ground cumin
¼ tsp	ground cardamom
¼ tsp	ground cloves
⅛ tsp	sugar
1	garlic clove, crushed
1	jar of carlin peas, drained and rinsed (500g), or bean of choice
40g	rocket
	fine sea salt and black pepper

Method

Preheat the oven to 140C fan.
Place the chicken legs into a 25x32cm (or similar) high sided baking dish and add 1 ½ teaspoons salt, a good grind of black pepper, lime zest, whole chilli, olive oil, and mix well to combine. Arrange the chicken skin side up, then place into the oven for 1 hour 15 minutes. Remove the roasting dish from the oven and using tongs, transfer the chicken to a separate roasting tray, skin side up. Reserve the baking dish and any remaining juices for later.
Turn the oven to a grill setting on high heat. Place the chicken tray into the oven for 8-10 minutes or until the skin starts to blister, char, and is crispy. Remove from the oven and set aside.
While the chicken is grilling, make the zhoug. Place the remaining chopped chilli, herbs, spices, sugar, garlic, and ¼ teaspoon salt into a food processor. Add in 2 tablespoons of water and 2 tablespoons of the olive oil (from the baking dish) and pulse into a coarse paste. Set aside.
Add the carlin peas to the baking dish containing the remaining olive oil and mix through the rocket and a tablespoon of zhoug. Nestle in the crispy chicken, squeeze over the lime juice, and drizzle over the remaining zhoug. Serve immediately.