Chef Faizal Kassam from Terroir Kitchen makes roasted chicken with green beans, San Marzano tomatoes, marjoram, radishes in salsa verde, and grilled lemon.
-½ chicken, cage removed, wingtip and drumstick attached
-1 lb green beans, tips removed
-1L crushed San Marzano tomatoes
-5 sprigs fresh marjoram
-1 bunch radishes, thinly sliced
-3 cloves garlic, thinly sliced
-2 tbsp canola oil
– ½ bunch Italian parsley
– 1 sprig fresh mint
– 1 sprig fresh basil (when in season)
– 1 tsp capers
– 1 anchovy fillet
– ½ tsp Dijon mustard
– ½ cup olive oil
– Splash of red wine vinegar
– Kosher salt
Preheat oven to 425°F. In a small saucepan, heat the canola oil over medium heat. Add sliced garlic, cook until browned on the edges add fresh marjoram leaves. Add the tomatoes and reduce by half.
Add the green beans and cook further for 25-30 minutes or until the beans have softened. Season with salt and reserve.
Using a heavy-bottomed saucepan over high heat, add canola oil and season the chicken (both sides) with salt and black pepper. Place the chicken skin-side down and sear for 2 minutes. Transfer the pan to the oven and cook for 4 more minutes. Flip the chicken and cook for a further 2-3 minutes. Remove from pan and let rest.
Using a mortar and pestle, smash the garlic with a little pinch of salt until you reach a paste-like consistency. Add the anchovies and capers. Put the garlic, capers and anchovies into a mixing bowl.
Roughly chop the parsley and mint and add to the mixing bowl. Add the mustard and mix together.
Slowly add the olive oil and season with the red wine vinegar and salt and black pepper to taste. Toss the sliced radishes with the salsa verde.
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