© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

Create a truly flavour-packed meal with this delicious, yet budget-friendly stuffed chicken leg served on a bed of creamy pea pepita hummus. The leafy green tops of cherry radishes are are typically under-appreciated and very often thrown away. Don't let radish leaves (carrot tops, and beet greens) go to waste. Instead, try them to make pesto, add to the salads or combine with herbs and spices to make the stuffing for your roast.

Pea Pepita Hummus

1 bunch Radish tops, chopped
2 tbsp Chives, chopped
2 tbsp Flat parsley, chopped
2 Garlic cloves, minced
1 tsp Cumin seed powder
1 tsp Fennel seed powder 1/2 tbsp Lemon zest
1 tsp Pink salt
1/3 tsp Black peppercorns
3 tbsp Olive oil
3 / 1-1.2 kg Chicken leg quarters
1 tbsp Butter

300 g Frozen peas, blanched, refreshed
15 g Chives, chopped
1 clove Garlic, chopped
100 ml Extra-virgin olive oil
2 tbsp Freshly squeezed lemon juice
2 tbsp Tahini
30 g Pepitas
Salt
Chopped chives, to garnish
Cherry radishes, to garnish

Place chopped radish tops, chives, parsley, garlic cloves, spices, lemon zest, pink salt and black pepper in a food processor. Process until finely chopped and combined. Stir in 2 tablespoons of olive oil to make a paste.
Place a chicken leg skin-side down. Feel for the thigh bone with your fingers then, ...