RECIPE
SPILL THE BEANS With broad beans, yellow summer courgettes, red onions and savoy cabbage, plus a dose of black tahini, this is chock-full of veggies
CRISPY CHICKEN LEGS WITH CUMIN & TARRAGON CABBAGE, COURGETTES, BROAD BEANS AND BLACK TAHINI Serves 4
INGREDIENTS
METHOD 1. Place the chicken legs skin side up in an oven dish. Massage them with the paste of the two crushed garlic cloves, sea salt and olive oil and bake in a pre-heated oven at 180°C for about an hour, or until the skin is crispy and golden brown. 2. While they’re cooking, make some pickled red onions by combining the sliced red onion with equal parts apple cider vinegar and cold water to just cover. Stir in a teaspoon of white sugar, a good pinch of salt and set aside. 3. Take a baking tray and lay the sliced courgettes in rows. Drizzle them with olive oil, sprinkle some sea salt and bake in the oven until golden and soft for around 30 minutes at 180°C. I put these in the same oven as the chicken, on the top shelf. 4. Bring a small pan of water to the boil and add the double-shelled broad beans, blanch for five minutes before draining and setting aside in a bowl of iced water to retain their colour. 5. Lightly toast the cumin and coriander seeds by heating a small, dry, heavy-bottomed frying
pan over a medium-low heat. Add the spices and stir for about four minutes until you hear a few pops, then remove them from the heat and transfer to a pestle and mortar to grind until smooth. 6. In a large pan, heat up some olive oil, add the sliced garlic and then, once sizzling, the ground spice, some sea salt, the cabbage and a splash of water. Stir well and cook down for about 20 to 30 minutes, using a splash more water if it’s sticking. 7. Tear off some fresh tarragon and stir this into the cabbage at the end of the cooking process. 8. Assemble everything onto a large serving platter, with the cabbage as the base, followed by the courgettes and broad beans, then stack the crispy chicken legs. To finish, decorate with red pickled onions, some more fresh tarragon, sea salt, olive oil, lemon juice and a good drizzle of delicious and earthy black tahini paste for a dramatic contrast among the green, yellow and hot pink. Serve to your liking with baby new potatoes, rice, couscous or fresh bread.
• 4 chicken legs, skin on • 1 large savoy cabbage, finely sliced • 2 yellow courgettes, sliced • Bunch of whole broad beans, double shelled • 4 garlic cloves, thinly sliced • 2 garlic cloves crushed into a paste with sea salt and a glug of olive oil • 2 tsp cumin seeds • 2 tsp whole coriander seeds • Black tahini paste • 2 lemons • Apple cider vinegar • Cold water • 1 red onion, finely sliced • Bunch of fresh tarragon • 1 tsp white cane sugar • Olive oil • Sea salt
CAMBSEDITION.CO.UK AUGUST 2026 41
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