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Let the oil and spices cook until the oil is fragrant and the garlic begins to brown, minutes. Using a vegetable peeler, remove the zest from the lemon and add it to the pan, along with the spring onions; cook for another 5 minutes, then remove from the heat.
Toss the lentils with 60ml of the spiced oil — no need to strain; I like the texture and crunchy bits from the seeds and spices. Season with salt and pepper. Halve the lemon and squeeze it through a strainer to remove seeds over the lentils, before serving with the additional oil alongside. Bring a small saucepan of water to the boil. Gently lower in the eggs and boil gently for 6 minutes.
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Transfer the eggs to the bowl of iced water and let them cool completely. Blanch the green beans in a saucepan of salted boiling water until bright green and just tender, about 4 minutes.
Bring 5cm of water to a simmer in a saucepan. Place a steamer basket inside and steam the potatoes until totally tender, minutes.
Remove from the heat and let them cool slightly before halving or quartering them, depending on their size. Toss the potatoes, green beans and lemon juice together in a bowl and season with salt and pepper. Spoon the spiced lentils into a large bowl and top with the green beans and potatoes, tuna, radishes and herbs. Gently peel the eggs and cut them in half lengthways, then nestle them in there. Squeeze lemon juice over the top and serve any extra spiced oil alongside. Do ahead: The spiced lentils can be made 5 days ahead and refrigerated. Something to note is that while, yes, the chicken gets crazy, fall-apart tender and the crisped skin rivals even the best fried chicken, something else happens here that makes this worth cooking and justifies the amount of olive oil called for.
As the chicken slowly cooks, the fat melts into the oil and infuses with the garlic and rosemary, leaving you with something so delicious that it is basically worth its weight in gold.
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Serves 4 chicken legs 4 the drumstick and thigh should be attached salt and freshly ground black pepper waxy potatoes g very small garlic 1 bulb, sliced crossways rosemary 4 sprigs olive oil ml chives 15g, finely chopped sour cream g. Season the chicken with salt and pepper. Place it in a large baking dish with the potatoes, garlic and rosemary. Remove the baking dish from the oven and let the chicken cool slightly. You can serve the chicken straight from the baking dish, without crisping up the skin, but if you have about 15 minutes and a frying pan, I highly recommend adding in the next step.
Scoop out 2 tablespoons of the mixed oil and rendered chicken fat from the baking dish and place it in a large frying pan over medium-high heat. Carefully remove 2 chicken legs from the baking dish and place them, skin side down, in the skillet. Cook for minutes, until the skin is browned and crisp. Return the chicken legs to the baking dish, crispy-skin-side up. Repeat with the remaining 2 chicken legs. This salad is a good exercise in the magic that can occur when you treat one ingredient very differently — in this case, raw and roasted.
This salad is also terrific at room temperature and is easily doubled, making it great for feeding a crowd, so feel free to show off this little number at your next party. Slice half the fennel into 1cm-thick wedges and place them on a rimmed baking tray. If your carrots have tops, remove and set them aside. Scrub the carrots no need to peel and place half of them on the baking tray with the fennel.