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Grilled and roasted chicken with poriyal
Fruit and vegetables
1 tsp
fennel
pollen
20g/¾oz
fresh coriander
, finely chopped, plus extra to serve
1
lemon
, juice and zest
2 sprigs fresh
curry leaves
2 bird’s-eye green
chillies
, slit in half
1 medium Indian
onion
, chopped
250g/9oz fresh
broad beans
, podded
250g/9oz
asparagus
, chopped the same size as the peas
10g/½oz
fresh coriander
, chopped
200g/7oz fresh grated
coconut
2
limes
, juice only
Cooking ingredients
1 tsp ground
cardamom
½ tsp ground
mace
½ tsp ground
black pepper
½
nutmeg
, grated
2 pinches
saffron
, soaked in 2 tbsp hot whole milk
2 tbsp
olive oil
sea salt
, to taste
100ml/3½fl oz
sunflower oil
2 tsp
mustard seeds
sea salt
, to taste
Dairy, eggs and chilled
200g/7oz sheep’s
ricotta
100g/3½oz
cream cheese
100g/3½oz
labneh
Meat, fish and poultry
1 whole free-range, corn-fed
chicken
, off the bone
Other
splash
white wine
250g/9oz fresh
peas
, podded
Back to recipe
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