Sutton Hoo Chicken, Roast Leeks, Caramelised Cauliflower Purée, Lemon & Honey Recipe
Make Sutton Hoo Chicken, Roast Leeks, Caramelised Cauliflower Purée, Lemon & Honey Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Preheat your oven to 200°C (390°F). Season the chicken thighs with salt, black pepper, and fresh thyme. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear the chicken thighs for 3-4 minutes on each side until golden brown.
- 2
Roast the Leeks
While the chicken is searing, trim and halve the leeks lengthwise. Drizzle with olive oil, sprinkle with salt and pepper, and place them on a baking sheet. Add the chicken thighs to the same sheet and roast in the preheated oven for 25-30 minutes until the chicken is cooked through and the leeks are tender.
- 3
Make the Cauliflower Purée
While the chicken and leeks roast, chop the cauliflower into florets. In a pot of boiling salted water, cook the cauliflower for 10-15 minutes until tender. Drain and return to the pot. Add butter and lemon juice, then blend until smooth using a hand blender or food processor. Season with salt to taste.
- 4
Caramelize the Honey
In a small saucepan, combine honey and a splash of water. Heat over low heat until it starts to bubble, then remove from heat.
- 5
Plate the Dish
Once everything is cooked, plate the cauliflower purée as a base, place the roasted leeks and chicken on top, and drizzle the caramelized honey over the chicken. Serve immediately.
