Ottolenghi's Crispy Chicken with Carlin Peas and Zhoug

Published on May 1st, 2025

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Intermediate

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If you’re craving a dish that delivers bold flavour and satisfying texture, Crispy chicken with carlin peas and zhoug should be your next kitchen adventure. This Middle Eastern-inspired recipe by Ottolenghi blends juicy, golden-roasted chicken with hearty carlin peas and a vibrant, herb-packed zhoug sauce that adds just the right amount of heat and complexity.

A Twist on Tradition

This modern recipe is based on a zhoug sauce featured in Ottolenghi’s acclaimed cookbook Jerusalem. Zhoug, a fiery green chilli and herb paste, is a staple condiment in Middle Eastern cuisine. Here, it’s paired with carlin peas from Bold Bean Co—a nutty, textured legume native to the UK that’s recently made a comeback. The result is a comforting yet elevated dish that’s perfect for weekend dinners or impressing guests.

If you don’t have carlin peas on hand, don’t worry—butter beans, chickpeas, or cannellini beans work just as well. The combination of crispy chicken skin, zesty lime, and warm spices like cumin, cardamom, and cloves brings a satisfying balance to the table.

Ingredients for For the chicken

4 chicken legs (approx. 1kg)
1 lime: zest (4–6 strips) and 1 tbsp juice
2 large red chillies (1 whole, 1 chopped)
Fine sea salt and black pepper

Ingredients For the Zhoug

35g coriander (leaves and stems)
10g parsley (leaves and stems)
½ tsp ground cumin
¼ tsp ground cardamom
¼ tsp ground cloves
⅛ tsp sugar
1 garlic clove, crushed
2 tbsp water
2 tbsp reserved olive oil from chicken pan

Ingredients For Assembly

1 jar (500g) of carlin peas (drained and rinsed) or legume of choice
40g rocket

Instructions

Preheat the oven to 140°C fan. In a large roasting dish, mix the chicken legs with salt, pepper, lime zest, whole chilli, and olive oil. Arrange the chicken skin side up and roast for 1 hour 15 minutes. This slow-roasting method keeps the meat tender while infusing it with citrus and chilli flavours.
After roasting, transfer the chicken to a clean tray. Turn your oven to the grill setting on high and place the chicken back in for 8–10 minutes. The skin will blister and become deliciously crispy. Meanwhile, reserve the original baking dish and its cooking juices.
While the chicken crisps, make the zhoug by combining the chopped chilli, coriander, parsley, cumin, cardamom, cloves, sugar, garlic, salt, water, and 2 tablespoons of reserved oil in a food processor. Pulse until you get a coarse green paste. The zhoug should be punchy, aromatic, and slightly spicy.
To the reserved roasting dish, add the carlin peas and mix with rocket and a tablespoon of zhoug. Nestle the crispy chicken into the mix, drizzle with lime juice, and spoon over the remaining zhoug. Serve immediately while the chicken skin is at its crispiest and the zhoug is fresh and vibrant.

Why This Crispy Chicken with Carlin Peas and Zhoug Works

This dish isn’t just about bold flavours—it’s a celebration of balance. The rich, crispy chicken is lifted by the citrusy zing of lime and the herbal fire of zhoug. The carlin peas add texture and depth, while the rocket gives a fresh, peppery finish.

It’s a fantastic recipe to pair with lighter sides or serve alongside dishes like buttery lemon chicken wings or a vegetarian version of Kuku sabzi for a Middle Eastern-inspired spread.