Roasted Chicken and Leeks with Pumpkin Curry Purée
4 Servings | 30-minute Prep Time | 2 -hour and 30-minute Cook Time
Ingredients
For Pumpkin Curry Purée:
1 Sugar Pumpkin
3 Whole Bulbs of Garlic
3 Large Shallots
5 inches of Fresh Ginger, peeled and sliced
4 Tbsp Olive Oil
3-15 Dried Thai Chili Peppers
¼ cup of Fresh Cilantro
2 Tbsp Curry Powder
2 Tbsp Lemongrass Paste
2 tsp Coriander
2 tsp Paprika
2 tsp Turmeric
1 tsp Ground Cinnamon
1 tsp Ground Ginger
Salt
Pepper
For Roasted Chicken:
1 Whole Young Chicken, eviscerated
½ Lemon, cut into wedges
5 Fresh Garlic Cloves, peeled and smashed
2 Shallots, peeled and cut into wedges
3-4 Fresh Thyme Sprigs
2 Tbsp. Melted Butter
Salt
Pepper
For Roasted Leeks:
2 Leeks, ends trimmed and cut into ¼ inch slices
Olive Oil
Salt
Pepper
For Garnish:
Microgreens
2 Tbsp. Pepitas
Salt
Instructions
For Pumpkin Curry Purée:
Preheat oven to 375°F.
Prepare garlic for roasting by removing the outer layer of paper and slicing the tops so the roots stay intact, and the tips of the fresh garlic are exposed.
Prepare the shallots by peeling them and slicing off the ends.
Place the garlic and shallots on a square of aluminum foil big enough to fold around them to create a packet. Season with olive oil and salt. Wrap the packet so the opening is at the top and the oil cannot leak out while roasting.
Prepare the ginger slices in a packet the same way but be sure to keep them separate from the garlic and shallots because they take less time to roast.
Place both packets on a baking sheet for easy removal from the oven.
Roast the ginger packet for 20 minutes, or until the ginger is soft.
Roast the garlic and shallot packet for 50 minutes, or until both are soft.
Boil 1 cup of water while waiting for garlic to cool. Rehydrate chili peppers for at least 10 minutes by pouring boiling water over them in a heat-safe dish.
Once garlic is cool enough to handle, squeeze/press from the root up, and it should come out as whole roasted pieces or a paste depending on the size of your bulbs.
Add ginger, garlic, shallots, and chili peppers to a food processor.
Add fresh cilantro, curry powder, lemongrass paste, coriander, paprika, turmeric, ground cinnamon, ground ginger, and salt to the food processor.
Process until paste forms.
Preheat oven to 425°F.
Line a baking sheet with aluminum foil.
Wash pumpkin, trim stem, and then cut in half.
Using a spoon, scoop seeds out and scrape the sides until surface is smooth.
Place cleaned out pumpkin halves face-down on baking sheet.
Bake for 40-50 minutes, or until tender.
Remove pumpkin from oven and allow to cool slightly.
Scoop out pumpkin flesh and place into a food processor.
Add 1-2 tablespoons of the yellow curry paste, salt, and pepper.
Process until thoroughly combined and smooth.
Place into a piping bag prepared with a tip.
For Roasted Chicken:
Preheat oven to 425°F.
In a medium-sized bowl, season the lemon wedges, garlic cloves, and shallots with salt and pepper.
Place the seasoned lemon wedges, garlic cloves, shallots, and the thyme into the chicken cavity.
Truss chicken.
Brush the melted butter on all of the chicken skin, then season with salt and pepper.
Place the chicken into a roasting pan.
Roast the chicken for 15 minutes per pound, or until juices run clear when the meat is pierced with a fork.
Remove from oven and allow to rest for at least 15 minutes.
For Roasted Leeks:
Preheat oven to 425°F.
Line a baking sheet with parchment paper.
Place leek rounds onto parchment paper.
Drizzle with olive oil and season with salt and pepper.
Flip leek rounds and drizzle with olive oil and season with salt and pepper again.
Roast in oven for 15 minutes, flipping once.
For Garnish:
In a small pan, add the pepitas and season with salt. Toast until slightly browned, about 2 minutes.
To Serve:
Carve chicken into portions.
Arrange leeks on plate and pipe pumpkin curry purée around them.
Add the pepitas on top of the pumpkin curry purée.
Add chicken portion to plate.
Top with microgreens.
Serve immediately.
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