Magic of Winter calls for super rich, hearty flavours, nourishing ingredients and delightful surprises, such as a pine pesto made from our Organic Nordmann Fir Christmas Tree!

Created by the Chefs at Leon, especially for our Magic of Foresters Community, this recipe will be sure to brighten up the season, bring warmth to your homes and be the talk of the table on a cosy winters day!

For the Paprika roast chicken thighs

8 chicken thighs, boneless and skinless

2 tablespoon paprika

1/2 teaspoon table salt

1/2 teaspoon coarse black pepper

100gr melted butter

50gr extra virgin olive oil

Method

Preheat oven to 200c.

1. In a small bowl mix together paprika, salt, pepper, butter and olive oil

2. Rub the spice rub onto the thighs

3. Roast on a greaseproof tray for 20 - 30 minutes or until your desired texture.

For the vegetables

2 carrots, peeled and cut to 2cm cubes

2 celeriac, peeled and cut to 2cm cubes

1/2 celeriac, peeled and cut to 2cm cubes

300 gr Brussel sprouts prepared by trimming ends

2 red onions, peeled, cut in half, then cut into chunky wedges

4 tablespoons olive oil

Sea salt and black pepper to season

For the Pesto

2 tablespoon Nordmann pine needles

1 handful chopped fresh parsley

50g/ 2oz rocket leaves

Large handful fresh basil leaves

2 cloves garlic

50 g/2 oz walnuts 

1/2 lemon grated zest and juice

125ml olive oil

Sea salt and black pepper

Method

1: Place the pine needles, parsley, rocket, basil, garlic, walnuts and lemon zest and juice into food processor and blitz to a paste

2: Gently pour in the olive oil until you get the consistency you like

3: Season with salt and pepper to taste.

1: Place the cooked chicken onto a serving dish

2: Place the cooked vegetables onto a serving dish

3: Drizzle the pesto evenly over the vegetables

4: Sprinkle over the parsley and lemon zest

5: Place the lemon wedges around the vegetables.

ENJOY!