Chicken thighs with pea custard and pea salad

Chicken thighs are simply fried and served with a lightly spiced pea salad and a pea-flavoured custard.


Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.

  2. 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.

  3. In a bowl, whisk together the egg yolks, sugar and the vanilla seeds.

  4. 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.

  5. 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.

  6. Pour into a bowl, cover the surface of the custard with cling film to prevent a skin forming and refrigerate.

  7. 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.

  8. 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.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

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