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Stuffed Chicken Leg Quarters with Radish Tops over Pea Pepita Hummus


© 2021 | http://angiesrecipes.blogspot.com




© 2021 | http://angiesrecipes.blogspot.com



© 2021 | http://angiesrecipes.blogspot.com


Create a truly flavour-packed meal with this delicious, yet budget-friendly stuffed chicken leg served on a bed of creamy pea pepita hummus. The leafy green tops of cherry radishes are are typically under-appreciated and very often thrown away. Don't let radish leaves (carrot tops, and beet greens) go to waste. Instead, try them to make pesto, add to the salads or combine with herbs and spices to make the stuffing for your roast.

Pea Pepita Hummus
  • 1 bunch Radish tops, chopped
  • 2 tbsp Chives, chopped
  • 2 tbsp Flat parsley, chopped
  • 2 Garlic cloves, minced
  • 1 tsp Cumin seed powder
  • 1 tsp Fennel seed powder
  • 1/2 tbsp Lemon zest
  • 1 tsp Pink salt
  • 1/3 tsp Black peppercorns
  • 3 tbsp Olive oil
  • 3 / 1-1.2 kg Chicken leg quarters
  • 1 tbsp Butter
  • 300 g Frozen peas, blanched, refreshed
  • 15 g Chives, chopped
  • 1 clove Garlic, chopped
  • 100 ml Extra-virgin olive oil
  • 2 tbsp Freshly squeezed lemon juice
  • 2 tbsp Tahini
  • 30 g Pepitas
  • Salt
  • Chopped chives, to garnish
  • Cherry radishes, to garnish
  1. Place chopped radish tops, chives, parsley, garlic cloves, spices, lemon zest, pink salt and black pepper in a food processor. Process until finely chopped and combined. Stir in 2 tablespoons of olive oil to make a paste.
  2. Place a chicken leg skin-side down. Feel for the thigh bone with your fingers then, with a sharp knife, carefully cut down through the flesh either side of the bone. With the tip of the knife, cut around the bone and scrape away the flesh, leaving the bone as clean as possible. Twist the bone at the joint with the drumstick and, with scissors or a knife, cut out the thigh bone and the back bone, leaving the drumstick bone in place. Save the bones for the stock.
  3. Spread one third of the radish top stuffing on the chicken thigh. Roll it up and secure the stuffing with toothpicks. Brush the skin with a little bit of remaining olive oil and season with salt and pepper. Repeat with the rest of the chicken legs.
  4. Preheat the oven to 200C/400F. Heat the butter in a frying pan and brown the chicken legs. Transfer to a roasting tin and roast for 25–30 minutes, or until the chicken is cooked through. The chicken is cooked when the juice runs clear with no trace of pink when the thickest part of the leg is pierced with a skewer.
  5. To make the hummus, place the peas in a bowl. Cover with boiling water and set aside for 3 minutes or until tender. Drain.
  6. In a blender, add peas, chives, garlic, olive oil and lemon juice and whiz to combine. Add tahini and pepitas, and whiz until smooth. Season to taste with salt.
  7. Spread some pea hummus on a plate. Slice the chicken and remove the toothpicks. Place it on the top of hummus. Sprinkle some chopped chives over. Garnish with cherry radish and drizzle some pan juice over if desired.

© 2021 | http://angiesrecipes.blogspot.com





© 2021 | http://angiesrecipes.blogspot.com


36 comments:

Tom 29/6/21 04:25

...today we had fresh peas from the garden for dinner!

[Reply]
Evi Erlinda 29/6/21 05:26

The best chicken stuff ever 😋

[Reply]
Margaret D 29/6/21 07:01

Look delicious. You are definitely a fan of radish's.

[Reply]
Nancy Chan 29/6/21 09:57

Interesting how you stuffed the chicken legs before roasting. I am sure the chicken legs taste delicious.

[Reply]
Elena M 29/6/21 09:59

Mmmm...It looks very tasty!

[Reply]
DEZMOND 29/6/21 10:07

I'd totally eat that pea hummus, but what are pepitas?

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HAPPY RETIREES KITCHEN 29/6/21 12:15

Wow Angie, this is a delicious looking recipe. I hate to say I am guilty of not using the radish tops and we grow them. The pea hummus also looks so fresh and appealing. I love what you have done with the legs, and all beautifully presented. Well done, thanks so much, also healthy.

[Reply]
Martha 29/6/21 14:24

Delicious and such a beautiful presentation!

[Reply]
Mae Travels 29/6/21 14:50

That's a beautiful presentation but really looks like a lot of fussy work getting the bones out of the chicken thighs! The flavors look nice.

best... mae at maefood.blogspot.com

[Reply]
Whats Cookin Italian Style Cuisine 29/6/21 15:05

my favorite part of the chicken nice and moist these look delicious!

[Reply]
Brian 29/6/21 15:12

I'll bet that's really so good!

[Reply]
Federica Simoni 29/6/21 16:56

Che bel piatto😍molto invitante 😋complimenti😘

[Reply]
Norma2 29/6/21 17:05

Angie, excellent your explanation of how to bone a chicken leg. Your filling will surely be very special with the addition of radish.
The leaves of some vegetables should not be thrown away, they can be used in tortillas, croquettes, etc.

[Reply]
Kitchen Riffs 29/6/21 17:17

Great looking dish! Nice contrast of flavors and colors, too. I use radish tops often in salads, but haven't used them in a pesto-type preparation. Great idea! Thanks.

[Reply]
David 29/6/21 18:38

Angie, Looks great! Love chicken and stuffed like this is even better. Like the use of peas in hummus too. Take Care, Big Daddy Dave

[Reply]
bill burke 29/6/21 18:55

Looks great and delicious. I love radishes too.

[Reply]
Lola Martínez 29/6/21 19:40

Es una receta buenísima, además de aprovechar las hojas de las verduras, es vistosa y muy sabrosa.
Un beso.

[Reply]
thepaintedapron.com 29/6/21 23:40

What a great idea to make pesto out of the radish tops! This is a beautiful dish!

[Reply]
Raymund 30/6/21 01:17

Ohhh the flavour that filling would bring! sooooo good

[Reply]
bread&salt 30/6/21 03:13

Dear Angie thank you! Composition is great. I would like to eat this restaurant quality homemade stuffed chicken leg. Looks delicious.

[Reply]
J.P. Alexander 30/6/21 03:42

Amo el rábano , gracias por la receta. Pronto la hare. Te mando un beso

[Reply]
foodtravelandwine 30/6/21 04:23

You are an artist in the kitchen!!....I love your presentation and how delicious your dish is!!!....Abrazotes, Marcela

[Reply]
Yvonne @ Fiction Books Reviews 30/6/21 06:51

I must admit that I am always a bit wary about stuffing meat before cooking, as I like to be 100% certain that my meat is cooked right through, especially chicken and pork. I would therefore probably make the stuffing separately.

The hummus looks great to me, although I probably wouldn't serve it with this dish, as hubbie would prefer potatoes and vegetables with the chicken, so I would use the hummus recipe as a dip.

Thanks for sharing and for the usual excellent presentation! :)

[Reply]
yonosoymillenium 30/6/21 09:01

me encanta el pollo y las ensaladas, una receta diferente como todas las que nos enseñas, me encantan

[Reply]
The Yum List 30/6/21 10:12

I sure would love a serve of that for dinner.

[Reply]
Javier 30/6/21 10:49

Look delicious. It's a beautiful dish! The pea hummus looks so fresh and the chicken legs looks fantastic

[Reply]
Ben | Havocinthekitchen 30/6/21 11:04

How unique, creative, beautiful, and delicious (Not to mention these vibrant colours!) This absolutely deserves to be on the restaurant menu!

[Reply]
Kinga K. 30/6/21 14:20

I love hummus, all so yummy ❤

[Reply]
Balvinder 30/6/21 16:17

Love stuffed chicken but I have only done with chicken breast. This looks so pretty and the filling is good too.

[Reply]
peppylady (Dora) 1/7/21 03:03

Never had radish tops, although I hear they're good.
Coffee is on and stay safe

[Reply]
mjskit 2/7/21 01:29

Just the idea of stuffed chicken thighs blows me away. What a fabulous idea! Love the stuffing - tons and tons of flavors.

[Reply]
Pam 2/7/21 18:40

What a great looking meal! Tasty combination of ingredients.

[Reply]
Lowcarb team member 4/7/21 23:32

Chicken is so versatile.
Many thanks for sharing this recipe.

All the best Jan

[Reply]
SavoringTime in the Kitchen 9/7/21 18:38

The leg is my favorite part of the chicken and this is the first recipe I've seen for a stuff leg served this way! I love the whole preparation!

[Reply]


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