Chicken thighs are simply fried and served with a lightly spiced pea salad and a pea-flavoured custard.
splash of vegetable oil
8 chicken thighs, boned, skin- on
3 large free-range egg yolks
15g/½oz caster sugar
½ vanilla pod, split in half lengthways and seeds scraped out
625g/1lb 6oz frozen peas, defrosted
25ml/1fl oz double cream
100g/3½fl oz fresh raw peas
1 shallot, finely chopped
½ bunch marjoram, leaves picked
pinch curry powder
pinch ground ginger
splash of olive oil
8–12 pea shoots, to garnish
Preheat the oven to 180C/350F/Gas 4.
Heat an ovenproof frying pan until hot, add a little vegetable oil and fry the chicken, skin-side down, until the skin is golden-brown. Transfer the pan to the oven and cook for a further 15 minutes, or until cooked through. Remove from the oven, season to taste with salt and leave to rest in a warm place.
In a bowl, whisk together the egg yolks, sugar and the vanilla seeds.
Blanch 375g/13oz of the frozen peas in a pan of salted boiling water, then drain and transfer to a blender. Pulse to a purée.
Warm the cream and puréed peas in a saucepan, then pour over the egg yolk mixture. Return the contents to the saucepan and whisk the mixture over a medium heat until it thick enough to coat the back of a spoon.
Pour into a bowl, cover the surface of the custard with cling film to prevent a skin forming and refrigerate.
Put the remaining frozen peas in a blender and pulse a couple of times to form a rough paste. Add the fresh peas, shallot and marjoram. Season with curry powder, ginger and salt, then add a little olive oil, to taste, and mix together.
To serve, dress each serving plate with a few spoonfuls of the pea custard, two chicken thighs and the pea salad. Garnish with two or three pea shoots.
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James Martin presents with help from top chefs Mark Sargeant and Ross Shonhan.