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

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

Europe
United Kingdom
Main course
Gluten-free
England

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