Air-fried curried half chicken with warm potato salad and English pea puree
ByronTalbott · ♥ 408 likes · 68.1K views · 3 min video
Read about half in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tbsp celery seed
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 1 tbsp garlic flakes
- 2 tbsp madras curry
- 1 tbsp kosher salt
- 2 tbsp olive oil
- 2 cup fresh English peas
- 2 whole Yukon gold potatoes
- 3 tbsp olive oil
- 2 tbsp dried thyme
- 1 tbsp garlic flakes
- ½ whole lemon
- ½ whole half chicken
Break down the half chicken: separate the breast from the breastbone down to the leg, cut by the hip to remove the thigh, separate it from the joint, keeping the skin intact.
Breaking down the half chicken
Grind celery seed, dried thyme, dried rosemary, garlic flakes, madras curry and kosher salt finely in a mortar.
- salted water
Blanch the peas in boiling salted water until very tender but still vibrant; drain and plunge into ice water.
Blend the peas on high with a bit of water; season with salt and a splash of olive oil. Cover and refrigerate.
- water
- salt
- olive oil
Cut the Yukon gold potatoes into large chunks; dress with olive oil and season with salt, dried thyme, garlic flakes and thinly sliced lemon.
- salt
Swap the chicken out of the air fryer for the potatoes; cook about 15 minutes until crispy and tender.
- chicken drippings
- fresh chopped dill or fennel
- whole Greek yogurt
Toss the potatoes in a bowl with the drippings, chopped dill or fennel and Greek yogurt.
Warm the pea puree to order, make a well of it on the plate, top with the potato salad and the chicken, and drizzle curry drippings around.
Plating