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