Jamie Cooks Georgia
By Jamie Oliver
About the recipe
Inspired by my trip to Georgia, I’m bigging up beautiful Georgian spices and channelling the country’s love of fresh herbs to add another level of deliciousness to your friendly, everyday roast chicken. Teamed with a Georgia-inspired salsa verde, smoky leeks, sweet blistered tomatoes and potatoes that are crispy on the outside but soft and buttery on the inside, this is the kind of food that makes me happy.
Recipe From
1kg baby new potatoes
1 bulb of garlic
olive or sunflower oil
1 teaspoon coriander seeds
1 teaspoon blue fenugreek
1 teaspoon dried marigold petals
1 teaspoon cayenne pepper
1 bunch of summer savory (20g)
white wine vinegar
½ a bunch of fresh woody herbs (15g), such as thyme, rosemary, sage
1 x 1.6kg whole free-range chicken
WALNUT SALSA VERDE
1 large bunch of mixed soft herbs, such as tarragon, flat-leaf parsley, mint, dill, basil (60g)
100g walnut halves
1 tablespoon capers
2 cornichons or pickled cucumbers
1 teaspoon Dijon mustard
olive or sunflower oil
white wine vinegar
BURNT LEEKS & TOMATOES
4 small leeks
1kg mixed-heritage and heirloom tomatoes
olive or sunflower oil
1 pomegranate
½ teaspoon dried chilli
½ teaspoon dried marigold petals
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