Roasted chicken with green peas puree and steamed carrots
Servings: 2
Calories: 420kcal
Equipment
- Steamer
- Immersion blender
Ingredients
- 2 roasted whole chicken thighs + drumsticks
- 450 g green peas frozen
- 6 medium carrots
- salt and pepper to taste
Instructions
- Peel the carrots and set them to cook in the steamer according to the steamer instructions (mine were cooked in 20 minutes).
- Boil the peas with a tsp of salt in 2 liters of water, until the peas are soft.
- Drain the peas (keep the water it boiled in), wash under cold water and drain again.
- Smash the peas with the blender until a fine composition is obtained. Add water that was used for boiling if you want the puree softer. Season with salt and pepper to taste.
- If you don't have any roasted chicken, preheat the oven to 180C, add a baking paper sheet to a tray and place the chicken thighs + drumsticks seasoned with salt and pepper to taste. Cook in the oven for 1hr.
- Serve warm for dinner or lunch :)
Notes
- Calories count exclude the chicken skin.
- Timing notes take into consideration that you already have purchased or cooked the roasted chicken before starting this recipe