Chicken with Pea Puree’ and Spinach

Chicken with Pea Puree’ and Spinach

This pan-roasted chicken-thigh dish is a winning combo of warm, crispy skin with creamy pea puree. The fresh spinach add that extra freshness to the dish!

I few weeks back I taught a class for learning how to make this incredibly tasty chicken dish. My students loved it, thus I have decided to also share the recipe here on the blog.
You will need chicken tights, boneless but with skin on, which will be first pan-fried, then coated in Parmesan cheese and lemon zest and finally cooked in the oven. This will make a crispy and flavorful skin with a tender inside.

I paired it with a super simple pea puree and some fresh baby spinach dressed with just lemon juice, extra virgin olive oil and salt and pepper.

Give this one a try and let me know how you like it!

Ingredients (serves 4):

  • 500 gr frozen peas
  • salt and freshly ground pepper
  • 1 tsp finely grated lemon zest and 4 tbsp fresh juice, plus wedges for serving
  • 3 tbsp freshly grated Parmesan cheese
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup coarsely chopped cilantro
  • 200 g baby spinach
  • 4 large no-bone, skin-on chicken thighs (or 8 small ones)

Preheat oven to 200 degrees. Cook peas in a small pot of boiling salted water 1 minute. Drain; transfer to a food processor. Add 1/4 tsp lemon zest, 2 tbsp juice, 1 tbsp  grated Parmesan cheese, and 2 tbsp extra virgin olive oil. Season with salt and pepper; process until texture is similar to hummus. Add cilantro; puree.

Pat chicken dry; season with salt and pepper.

Heat 1 tbsp oil in a large skillet over medium-high. Add chicken, skin-side down; cook until browned, about 5 minutes. Spoon off fat and discard. Flip chicken and cook 2 more minutes

Transfer chicken to a baking dish, skin up. Sprinkle with cheese and lemon zest

Transfer to oven; roast until cooked through, about 15 minutes.

Meanwhile, mix spinach with remaining 1 tbsp lemon juice and 1 tablespoon oil; season with salt and pepper.

Serve chicken with puree, spinach, and lemon wedges. And you can sprinkle some pumpkin seeds as well if you fancy!

So yummy!

Love

-Dani

 

 

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.

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