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Sprouthouse Recipes

Rustic Roasted Chicken with Spicy Green Romesco

SERVES
4
PREP TIME
20 MINS
COOKING TIME
45 MINS

I got back from a recent trip to New York City feeling inspired, craving comfort and getting over jet lag. I saw green romesco on a menu in Brooklyn served with lamb-stuffed medjool dates wrapped in bacon and sprinkled with cashews. I knew I had to try it and unsurprisingly it was delicious – zingy with lots of fresh lime & sherry vinegar.

I thought it was clever, taking the typically unpopular green pepper and playing to its bitter flavour profile. Speaking for myself, the green pepper is always the last of a 3-pack left in my fridge. I want it to be used, enjoyed for what it is (a pepper that hasn’t fully ripened) and provide an alternative way to think about the classic romesco.

This was the first recipe I wanted to make when I got home and I was eager to play around with it. Not much showed up on Google in the way of recipes so I figured we could pave the way. Romesco is typically made with roasted red peppers and tomatoes, then blended with almonds, smoked paprika, olive oil and sherry vinegar. It’s simple to make and pairs with so many other ingredients; fatty fish like salmon or trout, roasted chicken, lamb and famously in Barcelona with charred leeks.

I’ve kept true to the principles of Romesco, but added some spice and ingredients that I think play to the green pepper’s strengths like fresh lime, cashews and green tomatoes to make it as green as possible. I hope you like it and please let us know if you try it.

P.S I served the leftover green romesco to my family on the June bank holiday with pan fried hake & Gubeen chorizo. It was great! There are so many directions you can take this versatile sauce.

Ingredients

Green Pepper Romesco

  • 3 Green peppers
  • 3 Green tomatoes
  • 2 Green chillis
  • 1 Garlic bulb
  • 100g Toasted almonds & cashew
  • 75 ml olive oil
  • 50 ml sherry vinegar
  • Salt & pepper
  • Handful of parsley leaf
  • 1 Lime, juiced
  • Chopped nuts for garnish
  • Fresh mint (optional garnish)


Pan Roasted Chicken Legs

  • 2 whole chicken legs on the bone
  • ½ tsp Smoked Paprika
  • 1 tsp Sea Salt
  • ½ tsp black Pepper
  • Handful baby potatoes
  • 1 onion, halved with skin on
  • Bunch of thyme
  • Lime for serving


Salad

  • Salad Leaf
  • Sea Salt
  • Black Pepper
  • Extra Virgin Olive Oil
  • Lemon

Method

For the Romesco

Preheat oven to 210 Degrees Celsius

Cut the top off the garlic bulb off, drizzle with olive oil, wrap in tinfoil and roast for 30 mins until soft

Dress the whole green peppers, green tomatoes and green chillis in olive oil & salt and roast for 30 minutes

Once roasted, remove the skin and seeds from the peppers and squeeze out the roasted garlic

Add to a food processer or blender along with the remaining ingredients

Blend to a smooth consistency

Decant into a serving bowl, scatter with some reserved chopped nuts and a drizzle of olive oil


For the pan-roasted chicken

Rub the chicken legs with olive oil, salt, pepper and smoked paprika

Bring an oven-proof pan to medium heat and sear the chicken legs skin-side down for 5 – 7 minutes, until the skin becomes crisp and takes on a deep brown colour

Flip the chicken over, add thyme into the pan, scatter potatoes around the empty areas and put the halved onion face down on the pan

Put the pan into the oven at 210*C for 30 mins

Remove from the oven & allow to rest for 5 mins before serving


Simple Green Salad

I love a green salad with most dinners and this simple salad with Sprout Farm mustard greens really compliments the tangy green romesco and hearty chicken.

Wash the salad leaves and allow to dry

Season with sea salt & black pepper and dress with a good extra virgin olive oil and a squeeze of lemon if you have it

Toss gently with your hands or salad spoons & enjoy


To Serve

Spoon the romesco sauce onto a serving dish

Top with the roasted chicken legs, potatoes & onion

Put a generous squeeze of lime juice over everything

Scatter with more herbs, I used fresh mint

Serve the salad on the side


Tips

This is a cooking technique I love for mid-week dinners. All the juices of the chicken drop to the bottom of the pan and cook whatever vegetables you put alongside it. It’s simple rustic cooking that’s low fuss and delicious.

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