Oven chicken with cinnamon, chili, and lemon, with cheesy peas and cauliflower in tomato sauce

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Flavorful chicken with cinnamon and chili, cheesy peas, and spiced cauliflower. A delicious dish for a cozy evening!

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Ingredients

What do you need?

Quantity: 4P

CHICKEN WITH CINNAMON AND CHILI
1 free-range chicken ‘Label Rouge’ (1.75 kg)
60 g soft butter or olive oil
1 fresh chili pepper
pepper and salt
1 lemon
bulb of garlic
2 sticks of cinnamon (or 1 teaspoon of powder)

CHEESY PEAS
300 g peas fresh or frozen
knob of butter
black pepper from the mill
pinch of fleur de sel
zest and juice of 0.5 lemon
50 g Parmesan cheese,
freshly grated

STEAMED CAULIFLOWER WITH SPICY TOMATO SAUCE
400 ml tomato sauce
1 large cauliflower, outer leaves removed, small ones can stay, delicious!
knob of soft butter
1 tablespoon honey
1 tablespoon curry powder

CHEESY PEAS
300 g peas fresh or frozen
knob of butter
black pepper from the mill
pinch of fleur de sel
zest and juice of 0.5 lemon
50 g Parmesan cheese,
freshly grated

Preparation method

How do you make this?

Preheat the oven to 200 °C

Cut the chicken into quarters: first remove the thighs along the side of the breast, cutting the skin loose down through the cartilage. Then remove the other thigh and then the two breasts with the wings nicely detached down to the bone so you take all the meat with you. Place the pieces in a baking dish.

Make a mixture of the lemon zest, finely chopped chili pepper, cinnamon powder, olive oil, and a little salt. Mix well, cut the lemon into three pieces and place these along with a halved bulb of garlic and two cinnamon sticks on the chicken. Pour the olive oil mixture over it. Place the chicken in the oven for 40 minutes and baste regularly with the juices.

Boil the cauliflower for 5 minutes in salted water. Leave the leaves on. Place fresh tomatoes in a baking dish as a base for a tomato sauce and place the cauliflower on top. Drizzle with olive oil and sprinkle with curry powder. Place this dish in the oven along with the chicken.

Briefly cook the peas in salted water and drain. Mix them with a knob of butter, pepper, and salt, and finish with plenty of freshly grated Parmesan cheese.

When the chicken comes out of the oven, squeeze the lemon over the chicken and the roasted garlic from the bulb. Mix this into the juices. Serve everything together.

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