Waitrose and Partners
Brothy spelt & crispy skinned chicken with herbed ricotta

Brothy spelt & crispy skinned chicken with herbed ricotta

A perfect springy one-tray wonder with crispy skinned chicken, sweet petits pois and chicken stock plumped spelt. Adding your stock in two stages means your chicken skin stays crisp.

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook1 hr 10 mins
  • Total time1 hr 15 mins

Ingredients

  • 1kg Essential British Chicken Thigh Fillets
  • 1 bulb/s garlic, cloves separated, unpeeled
  • 1½ tbsp olive oil
  • 175g quick cook Italian spelt
  • 1 L chicken stock (from stock cubes is fine)
  • 150g frozen Essential Petits Pois
  • 150g ricotta
  • 15g basil, leaves chopped
  • 1 unwaxed lemon, zest, and cut into 4 wedges

Method

  1. Preheat the oven to 220ºC, gas mark 7. Pop the chicken and garlic cloves into a large roasting tin (about 27x22cm), rub with the oil, then season and roast for 20 minutes. Lower the oven temperature to 200ºC, gas mark 6, and cook for 20 minutes more.

  2. Stir the spelt and 600ml chicken stock into the tin, then bake for another 25 minutes.

  3. Add the remaining stock and frozen peas, then return to the oven for 5-10 minutes more, until the chicken is crisp and golden, cooked through with no pink meat and juices that run clear. Meanwhile, put the ricotta and basil into a small bowl, add the lemon zest, then season and mix together.

  4. Using a fork, lift the garlic cloves out of the tray. Squeeze them from their skins, mash, then stir into the ricotta. Spoon the brothy spelt and chicken into lipped plates and dollop some herby ricotta alongside. Serve with the lemon wedges, for squeezing over.

Cook’s tip

Make sure you poke all the spelt grains and peas below the stock, as they need to be submerged to fully cook.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,053kJ/ 731kcals

Fat

40.9g

Saturated Fat

12.4g

Carbohydrates

38.7g

Sugars

4.5g

Fibre

7g

Protein

48.6g

Salt

3.1g

Rating details

Rate this recipe

Select your rating

0 out of 5 stars

Overall rating (5/5)

5 out of 5 stars1 rating