Sumac Roasted Chicken with Crushed Edamame Beans
Photography by Josh Griggs.
A simple roast chicken leg sings with a fresh zingy topping of edamame beans, lemon and a pop of chilli.
Serves: 4
INGREDIENTS
4 skin-on, whole chicken legs (drumstick and thigh)
olive oil
sumac and sea salt for sprinkling
4 x 1cm thick slices sourdough bread
mayonnaise
1 large avocado, thinly sliced
cress or salad leaves
lemon wedges
Crushed edamame beans
2 cups frozen edamame beans
2 cloves garlic, crushed
¼ cup mint leaves, finely chopped
zest 1 lemon
pinch chilli flakes
3 tablespoons olive oil
sea salt and ground pepper
METHOD
Preheat the oven to 180°C fan bake.
Chicken: Brush the chicken with oil then sprinkle both sides with sumac and sea salt.
Place on a lined baking tray and roast for 40-50 minutes until golden and fully cooked. Transfer the chicken to a large plate and cover to keep warm.
Brush both sides of each piece of bread with the chicken cooking juices and place on the bars of the oven. Bake for about 10 minutes until golden and crisp.
Beans: Cook the frozen beans in a saucepan of boiling water for about 4 minutes or until just tender. Drain and refresh in cold water then drain well again. Pat dry with kitchen towels.
Tip half the beans onto a large cutting board and use a fork to roughly crush them. Place in a bowl with the remaining whole beans and stir in the rest of the ingredients, seasoning generously with salt.
To serve: Place the bread on plates and spread with mayonnaise. Top with a piece of chicken then spoon over the edamame beans. Add the avocado and cress or salad leaves and serve with the lemon wedges.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!