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Poultry and meat 89
Moroccan chicken drumsticks with batonnet potatoes [Index: ] [Index: ]
MCRC00837946_BO_Marokkanische_Haehnchen_Drumsticks-010_F39MCRC00838018_SE_Marokkanische_Haehnchen_Drumsticks-019MCRC00903290_NF_Marokkanische_Haehnchen_Drumsticks-015_RZ0PoultryChickenSide dishesPotatoesPreparation methodsMarinatingRoastingRecipe categoriesPoultry
For 6 servings
Baking tray and universal pan
MARINADE AND MEAT:
1 shallot
1-2 garlic cloves
1 fresh red chilli
1 organic lemon
2 tbsp coriander leaves, cut up fine
1 tbsp peppermint leaves, cut up fine
1 tsp cumin
1 tsp ground paprika
1 pack of ground saffron, 0.1 g
4 tbsp olive oil
1-2 tsp rose water
1 tsp sugar
Salt
12 chicken legs (chicken drumsticks),
approx. 120 g each
POTATOES:
600 g blue potatoes
4 tbsp olive oil
Salt
IN ADDITION:
2 organic limes
Greaseproof paper
Per serving
574 kcal, 18 g carbs, 35 g fat, 46 g protein,
1,5 BU
PREPARATION
1. For the marinade, peel the shallot and the cloves of garlic and chop finely. Wash the chilli pepper,
prepare and slit lengthwise. Then core and cut up small. Wash the lemon in hot water, dry, grate the
zest finely and squeeze out the juice. Mix together with the remaining ingredients for the marinade.
Cover and leave the chicken drumsticks in the marinade for at least 2 hours.
2. For the batonnet potatoes wash the potatoes, peel and cut into small sticks. Mix with olive oil and
add salt. Cover the baking tray with greaseproof paper and distribute the batonnet potatoes over it.
3. Arrange the marinated chicken drumsticks in the universal pan and cook as indicated together
with the batonnet potatoes.
4. Wash the lime in hot water, dry and cut into wedges. Garnish the chicken drumsticks with the lime
wedges before serving.
Setting procedure:
Circo-roasting
210 °C
Grilling time: 30-35 minutes
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