Honey-Mustard Chicken Legs with Charred Radicchio and Tahini
By OcadoLife
Published on 16 October 2024
This delicious plate of Honey-Mustard Chicken Legs with Charred Radicchio and Tahini was created by chef, illustrator and food writer Letitia Ann Clark. In a comforting combination of flavours and textures, tender, nutty radicchio and rich tahini balance the sweetness of the honey-marinated chicken. Serve with couscous for a more substantial meal. Time and servings
50 minsTotal time
4Servings
10 minsPrep time
40 minsCooking time
Ingredients
- 3 garlic cloves, 2 skin-on, bashed, 1 crushed or grated
- 4 tsp honey
- 3 tsp mustard
- 2 tbsp olive oil
- 1 pinch chilli flakes
- 1 tsp fennel seeds
- 3 tsp salt, plus a pinch
- 1 lemon, zested and juiced, plus 2 tbsp juice
- 4 chicken legs
- 2 tbsp unsalted butter
- 1 whole radicchio, quartered, outer leaves removed if tatty
- 200g kale, tough stems removed, roughly torn
- 2 tbsp balsamic vinegar
- 6 tbsp tahini
- 1 tbsp greek yoghurt
- 1 small handful mint leaves
- 1 small handful flat-leaf parsley (stalks and all)
Method
Step 1
For the marinade, in a large bowl, combine the 2 bashed, skin-on garlic cloves, honey, mustard, olive oil, chilli flakes, fennel seeds, 1½ tsp of the salt, and the zest and juice of 1 lemon. Add the chicken and toss to coat. Cover and chill for 30 mins or overnight.Step 2
Preheat the oven to 180°C/160°C fan/gas 4. Snugly arrange the chicken in a roasting dish. Add the marinade with a splash of water; roast for 40 mins, until golden.Step 3
Meanwhile, heat the butter in a large frying pan over a medium heat. Add the radicchio and cook for 10 mins, turning once or twice, until lightly charred. Remove to a plate. Briefly toss the kale in the heat for 1 min, then return the radicchio to the pan; sprinkle over the balsamic and a pinch of salt.Step 4
For the tahini sauce, put 2 tbsp lemon juice and the crushed or grated garlic clove in a blender with the tahini, yoghurt, mint, parsley and remaining 1½ tsp salt; add 50ml water and blitz until smooth.Step 5
Serve the chicken and veg with the sauce drizzled over and any extra in a bowl on the side.Step 6
Recipe Tip: Allow at least 30 mins marinating or preferably overnight.