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

Name: Roast Breast of Goosnargh Chicken with Cumin Sauce and Spiced Chicken Livers
Cuisine: United Kingdom
Ingredients: sprig of thyme; 1 tsp each ground star anise, cinnamon, mixed spice, mace and nutmeg; 6 shallots, finely chopped; 1 garlic clove, finely chopped; 1 litre / 1¾ pints chicken stock; ½ tsp ground cumin; salt and freshly ground white pepper; knob of butter; 115 g / 4 oz green beans; 4 breast fillets from corn-fed chicken; 225 g / 8 oz scrubbed new potatoes; a little oil for frying; 100 ml / 3½ fl oz dry white wine; Celeriac Purée; 1 tbsp ground coriander; 1 heaped tsp ground cumin; 450 g / 1 lb chicken livers, trimmed to neaten

Preparation info

Difficulty
Medium

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

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

Method

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.
Make the