Another delicious dish from Mike & Pat Smith’s favourite wood fired recipe collection.
- 500g small new potatoes (halved)
- 8 chicken thighs, shin on
- 3 tbs light olive oil
- 1 tbs fennel seeds
- 250g asparagus, (halved)
- 2 lemons ( cut in wedges)
For the relish
- 4 to 5 ripe nectarines
- stoned & chopped
- Small knob of root ginger peeled & chopped
- 1 garlic clove, finely chopped
- 3 tbs cider vinegar
- 2 tbs caster sugar
- A few basil leaves shredded.
Relish can be made a few day ahead kept in fridge.
Fire oven to maximum temperature push fire to rear of oven and maintain roasting environment around 200 degrees C.
Place all ingredients for the relish except basil, in small saucepan in front of oven & simmer for around 20 25 minutes until it has softened. Remove , place in dish to cool.
Place chicken & potatoes in a shallow rotating dish, add 2 tbsp oil & the fennel seeds, season & toss. Roast in oven for 50 minutes until chicken is golden.
Add the sweetcorn, lemon & asparagus to the roasting dish, drizzle with tbsp of oil mix & roast for a further 15 to 20 minutes.
Add fresh basil to relish, stir and serve with chicken.
If you’d like to share your wood fired recipes with us please sent them to us at email@example.com – we’d love to see what your favourite dishes are!