2 whole chicken legs, raw or cooked
2g lemon thyme leaves
100ml lemon juice
80g honey
Zest of two lemons
2g salt
8 turns of milled pepper
100ml olive oil
1 onion, diced
1 carrot, diced
2 sticks of celery, diced
100g butternut, diced
100g sweet potato, diced
1 leek, diced
50ml veg oil
40g butter
100g dried split peas, soaked in cold water for one hour
1 litre chicken stock
80g double cream
4g crushed pepper
8g sea salt
2g curry powder
2 bay leaf
10g thyme
1 tsp chopped coriander or parsley
2g cumin
1g turmeric
1g ginger
Mix together and marinade for 2 hours. If you are using cooked chicken, place on an oven tray and cook for 20 minutes at 200c. If you are cooking from raw, cook in the oven at 180c for 20-30 minutes, turning over regularly. Leave to cool, then pick the meat off the bone and flake, keeping any bone or skin to add to the stock.
Heat a large pan on a medium heat. Add the oil, then butter and once melted (not brown) add the carrots, celery, onion, spices, thyme and bay, cooking on a medium heat with the lid on so the vegetables sweat in the steam, making sure not to colour. Cook for 4-5 minutes, stirring now and again, then add the rest of the vegetables, salt and pepper, cooking for 2-3 minutes. Add the split peas and the stock, turning the heat down, cooking for 15-20 minutes with the lid on at a slow simmer. Add the cream, the roast chicken meat and simmer for 2 minutes before adding the herbs to finish.
2 whole chicken legs, raw or cooked
2g lemon thyme leaves
100ml lemon juice
80g honey
Zest of two lemons
2g salt
8 turns of milled pepper
100ml olive oil
1 onion, diced
1 carrot, diced
2 sticks of celery, diced
100g butternut, diced
100g sweet potato, diced
1 leek, diced
50ml veg oil
40g butter
100g dried split peas, soaked in cold water for one hour
1 litre chicken stock
80g double cream
4g crushed pepper
8g sea salt
2g curry powder
2 bay leaf
10g thyme
1 tsp chopped coriander or parsley
2g cumin
1g turmeric
1g ginger
Mix together and marinade for 2 hours. If you are using cooked chicken, place on an oven tray and cook for 20 minutes at 200c. If you are cooking from raw, cook in the oven at 180c for 20-30 minutes, turning over regularly. Leave to cool, then pick the meat off the bone and flake, keeping any bone or skin to add to the stock.
Heat a large pan on a medium heat. Add the oil, then butter and once melted (not brown) add the carrots, celery, onion, spices, thyme and bay, cooking on a medium heat with the lid on so the vegetables sweat in the steam, making sure not to colour. Cook for 4-5 minutes, stirring now and again, then add the rest of the vegetables, salt and pepper, cooking for 2-3 minutes. Add the split peas and the stock, turning the heat down, cooking for 15-20 minutes with the lid on at a slow simmer. Add the cream, the roast chicken meat and simmer for 2 minutes before adding the herbs to finish.
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