Chicken Thighs with Pea Custard and Pea Salad

Pan-fried chicken thighs served alongside a creamy pea custard and a spiced fresh pea and marjoram salad.

Chicken High Protein Gourmet Peas Saturday Kitchen

Estimated Nutrition

Calories

592.1

kcal / serving

2368.4 kcal total

Carbs

32.2g

per serving

128.6 g total

Fat

29.6g

per serving

118.2 g total

Protein

48.7g

per serving

194.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

Dairy

piece

Egg Yolks

large, free-range

Double Cream

Meat

piece

Chicken Thighs

boned, skin-on

NutsSeeds

pinch

Salt

to taste

0.5

piece

Vanilla Pod

split lengthways, seeds scraped out

0.5

bunch

Marjoram

leaves picked

pinch

Curry Powder

pinch

Ground Ginger

OilsFats

splash

Vegetable Oil

splash

Olive Oil

to taste

Vegetables

625

Peas

frozen, defrosted

100

Peas

fresh, raw

piece

Shallot

finely chopped

piece

Pea Shoots

to garnish

Method

Preheat the oven to 180°C.

Fry the chicken skin-side down in oil until golden, then roast in the oven for 15 minutes.

Whisk egg yolks, sugar, and vanilla seeds in a bowl.

Blanch 375g of peas in salted boiling water and purée them in a blender.

Heat cream and pea purée, pour over eggs, then thicken the mixture in a pan over medium heat.

Cover the custard with film and refrigerate until chilled.

Pulse the remaining defrosted peas into a paste and mix with fresh peas, shallots, herbs, and spices.

Plate two chicken thighs with pea custard, pea salad, and pea shoot garnish.