19th May 2014

Sesame chicken, peas with turnips

By MaitreMarcel

I often buy a small chicken called poussin on the market because it is sufficient for two people. Here I first braised the chicken in butter and oil and then completed the cooking in the oven with tomatoes and sesame seed. I served it with peas and turnips cooked in a chicken stock and some green salad in a reference to the classic French pea recipe which I skipped because of the butter.


  • One small chicken
  • 50 grammes of butter and two table spoons of olive oil
  • Sesame oil
  • Sesame seeds
  • Four tomatoes
  • One kilo of green peas
  • Six turnips
  • One litre of chicken stock
  • Some leaves of salad (leftovers)



  1. Put butter and olive oil in a pan, heat until it sizzles and add sole sesame oil
  2. Brown the chicken on all sides for 5 minutes, 20 min in total.
  3. Cut the tomatoes in four and take out the core.
  4. Put the chicken in an oven dish, sprinkle with sesame seed, add pepper and the tomatoes.
  5. Put a lid on the dish and cook for 30 minutes at 220 °C.
  6. After that, slice the chicken and spoon the tomatoes around the bird.
  1. Take the peas from the pods
  2. Peel the turnips and cut in quarters
  3. Heat the stock, add the peas, turnips and salad and cook slowly for 30 minutes.
  4. Drain the vegetables, discard the salad, and serve.



Peas and turnips

Peas and turnips