Nigella Chicken Recipes
Add the lettuce and continue as directed in recipe.
Nigella Chicken Recipes. 100ml scant ½ cup extra-virgin olive oil plus more for drizzling on the chicken when cooking zest and juice of 1 orange and juice of 1 lemon about 100ml scant ½ cup of juice 2 teaspoons kosher salt. Untruss the chicken if it comes trussed and remove all the string. Preheat the oven to 200C180C Fan400F and clatter the frozen peas into a large roasting tin followed by the leeks garlic vermouth 2 tablespoons of oil 2 teaspoons of sea salt flakes and most of the dill.
Heat the oil in a large heavy-based casserole Dutch oven with a tightly fitting lid. Transfer to non-metallic bowl then cool cover and refrigerate as quickly as possible. Turn everything together in the pan breaking up any large clumps of the frozen peas until well mixed.
Peel and cut the carrots into batons. Add a little water or chicken stock if pan becomes too dry. To reheat return to casserole dish cover and reheat gently for around 20 minutes until chicken is piping hot all way through.
Cut the trimmed leeks into smallish rounds approx.