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Spiced roast chicken with bean purée and crispy leeks
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1.8kg cornfed free range chicken
1 tbsp Bart Jerk seasoning
1 easy peeler (clementine), cut into wedges
2 bay leaves
1 head garlic, halved
3 x 400g cans haricot beans
500ml chicken stock
20g pack fresh rosemary
2 large leeks, cut into fine strips
25g pack fresh chives, finely chopped
300ml groundnut oil
1. Preheat oven to 200ºC, gas mark 6. Rub the skin of the chicken with the jerk seasoning and coat generously. Push the easy peeler, bay leaves and garlic into the cavity.
2. Place in a roasting tin, add 300ml water to the bottom of the pan and roast in the preheated oven for 1 hour 30 minutes until the skin is crispy, there is no pink meat, and the juices run clear. Leave to rest for 10 minutes while you prepare the beans and leeks.
3. Drain the beans and rinse under cold water, place in a saucepan with the stock and 2 sprigs of rosemary. Bring to a gentle boil and simmer for 10 minutes. Drain through a sieve into a bowl, reserving the stock, remove the rosemary and blend with a stick blender until smooth and creamy, adding a little of the reserved stock if too dry.
4. Heat the groundnut oil in a medium pan, add the leeks and fry in batches until crispy and golden, remove with a slotted spoon and drain on kitchen paper. Finally fry the rosemary and drain on kitchen paper.
5. Toss the crispy leeks with the chives, sea salt and cracked black pepper. Spoon the bean purée onto the plates, carve the chicken and serve topped with the crispy leeks, rosemary and a little of the pan juice.
Typical values per serving:
10.7g fibre 51.5g protein
This recipe was first published in January 2014.