鸡用Herbed豌豆泥和菠菜
这款泛烤鸡腿大腿菜是温暖，脆嫩肌肤的成功组合;凉爽的菠菜;还有一种奶油豌豆泥，这也是蔬菜的最佳选择。在冰箱里放一个额外的批次，以便在午餐时间吃零食.
资料来源：Martha Stewart Living，2023年4月
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这款泛烤鸡腿大腿菜是温暖，脆嫩肌肤的成功组合;凉爽的菠菜;还有一种奶油豌豆泥，这也是蔬菜的最佳选择。在冰箱里放一个额外的批次，以便在午餐时间吃零食.
资料来源：Martha Stewart Living，2023年4月
预备
份量
27.04.2023 @ 17:22
This dish of roasted chicken thighs and legs is a successful combination of warmth and tenderness; cool spinach; and a creamy pea puree, which is also the best choice for vegetables. Keep an extra batch in the fridge for snacking at lunchtime. Recipe source: Martha Stewart Living, April 2017. Total time: 35 minutes. Prep time: 30 minutes. Serves 4. Ingredients: 1 package (10 ounces) frozen peas, kosher salt and freshly ground black pepper, 1 teaspoon finely grated lemon zest and 4 teaspoons fresh juice, plus wedges for serving, 3 tablespoons fresh grated Pecorino Romano, 1/4 cup extra-virgin olive oil, 1/2 cup chopped cilantro, 5 ounces baby spinach (4 packed cups), 4 bone-in, skin-on chicken thighs (1 1/4 pounds). Directions: 1. Preheat oven to 450 degrees. Cook a small bowl of peas in boiling water for 1 minute. Drain; transfer to a food processor. Add 1/2 teaspoon lemon zest, 1 tablespoon juice, 1 tablespoon cheese, and 2 tablespoons oil. Season with salt and pepper; process until texture resembles hummus. Add cilantro and 1 packed cup spinach; puree. 2. Pat chicken dry; season with salt and pepper. Stir together remaining 2 tablespoons cheese and 1/2 teaspoon zest. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down; cook until browned, about 5 minutes. Spoon off fat and discard. Flip chicken; sprinkle with cheese mixture. Transfer to oven; roast until cooked through, about 15 minutes. 3. Meanwhile, toss remaining 3 cups spinach, remaining 1 teaspoon juice, and 1 tablespoon oil; season with salt and pepper. Serve chicken with puree, spinach, and lemon wedges.