Curry-spiced chicken with a tartare of peas

Contains pork – recipe is for non-Muslims only
Glynn Purnell likes to give traditional dishes a modern twist, and this dish is no exception. It’s roast chicken, but not as you know it

Prep:15 mins
Cook:1 hrs 45 mins

Serves 4
Easy

Nutrition per serving

kcal 637
fat 37g
saturates 11g
carbs 18g
sugars 4g
fibre 8g
protein 60g
salt 0.86g

Ingredients

2 tbsp vegetable oil
1 tsp mild curry powder
1½ kg chicken, ready for roasting
3 slices smoked streaky bacon, cut into small pieces
250g frozen peas, defrosted
400g fresh peas, podded (about 2kg/4lb 8oz unpodded weight)
1 shallot, finely chopped
10 stalks marjoram or oregano, leaves picked and chopped
1 shallot, finely chopped
small bunch chives, chopped
splash olive oil
pinch ground ginger

Method

Heat oven to 200C/180C fan/gas 6. Mix the oil with the curry powder, and rub this all over the chicken. Transfer to a roasting tin and cook for 1 hr 30 mins. To check if the chicken is cooked, insert a skewer between the thigh and the breast – the juices should run clear. Remove and allow to rest for 20 mins, loosely covered with foil.
Meanwhile, fry the bacon until crisp in a dry, non-stick pan. Remove and leave to cool slightly. Pulse the peas separately to a rough purée in a blender, or using a hand blender.
Mix the peas together with bacon, shallot, marjoram, chives, the splash of olive oil, a sprinkle of ground ginger, and season with salt. Serve alongside the chicken.