Spiced roast chicken thighs with watercress salsa verde
Overindulged this Easter? Fear not, the Hemsley sisters are here to help us get back on track with their spiced roast chicken thighs with watercress salsa verde and a treat to keep the children happy - banutty choc ices!
Taken from Good and Simple by Melissa and Jasmine Hemsley
2 red peppers, deseeded and roughly chopped
1 large cauliflower (about 350g), cut into equal – sized florets and stem chopped (after first slicing off the tough outer layer)
2 medium fennel bulbs or 3 large carrots, roughly chopped.
2 teaspoons ground cumin
2 teaspoons ground turmeric
a pinch of cayenne pepper or chilli powder (optional)
1 tablespoon ghee or coconut oil
4 large chicken thighs (skin on and bone in)
Sea salt and black pepper
For the watercress salsa verde
80g watercress (including stalks)
30g fresh parsley leaves
30g fresh mint leaves
2 garlic cloves
2 tablespoons capers
4 anchovies or a handful pitted black olives in oil, drained
3 tablespoons lemon juice or 2 tablespoons apple cider vinegar
1 teaspoon strong mustard
300ml extra-virgin olive oil
Preheat the oven to fan 200c/gas mark 7 and line a large baking tray with baking parchment
Spread the prepared vegetables on the baking tray and season with salt and pepper
Mix the ground spices in a big bowl with the ghee or coconut oil and a big pinch of salt and pepper and toss the chicken thighs to coat with 2 spoons
Place the thighs on the prepared baking tray in between the vegetables, or on top if the space is tight (Wash your hands afterwards as turmeric stains!)
Roast in the oven for 25-30 minutes until the chicken is golden and cooked through – the juices running clear when pieced with a knife. Halfway through the cooking, toss everything together. Raise the oven temperature to fan 220c/gas mark 9 for the last 5 minutes to crisp up the skin of the chicken, then remove from the oven and leave to rest for 5 minutes.
Meanwhile, prepare the watercress salsa verde. Blend all the ingredients together in a small bowl or food processor until chunky or smooth (whichever you prefer), seasoning to taste with salt and pepper. Alternatively, finely chop the first six ingredients, place in a bowl and stir through the lemon juice, mustard and extra virgin olive oil, seasoning to taste.
Plate the chicken and vegetables and spoon over a generous amount of the watercress salsa verde