Roast Breast of Goosnargh Chicken with Cumin Sauce and Spiced Chicken Livers


Preparation info

    • Difficulty


Appears in

Rhubarb and Black Pudding

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About


  • 4 breast fillets from corn-fed chicken
  • a little oil for frying
  • 225 g


  1. First make the cumin sauce: heat the oil in a heavy-based pan and brown the shallots and garlic. Add the cumin and cook briefly. Pour in the wine and deglaze the pan, then boil rapidly to reduce by half. Add the thyme and stock and boil to reduce to a good sauce-like consistency, 20-30 minutes. Strain and keep warm.
  2. Make the