Ingredients For the chicken
- 4 pcs chicken legs
- 180 g boiled chestnuts
- 160 g salami pasta
- rosemary
- thyme
- salt
- extra virgin olive oil
- pepper
Ingredients For the curry
- 400 g coconut milk
- 10 g parsley
- 5 g fresh ginger
- 1 pc green pepper
- 1 pcs files
- fresh coriander
- dry coriander
- cumin
- salt
- extra virgin olive oil
For the recipe of chicken legs stuffed with exotic coconut milk sauce, boneless the thighs: with a sharp knife, cut the pulp all around the bone until it is completely free. Turn the pulp upside down like a glove, grasp the bone, cut into the rest of the connective tissue and then pull it off the thigh. Only one piece will remain outside. Coarsely chop the chestnuts with the leaves of a sprig of osmarino and two sprigs of thyme. Mix everything with the salami paste and 1 tablespoon of oil to obtain a compact mixture.
Season the inside of the chicken legs with salt and pepper, fill them with the filling; put them back together and tie them tight with a few turns of kitchen string. Place the thighs on a baking sheet lined with baking paper; season with salt, pepper and a little oil. Cook them in the static oven at 190 ° C for about 50 minutes.
FOR CURRY: Divide the chili pepper in half and remove the stalk and the seeds; chop it coarsely with parsley and ginger. Blend everything with 20 g of coconut milk, the grated 1/2 lime rind, the juice of 1 lime, 1 teaspoon of dry coriander, 1/2 teaspoon of cumin, 2-3 tufts of fresh coriander and a drizzle of oil . Simmer the remaining coconut milk for 2-3 minutes. Let it cool and then mix it with the smoothie; salt if needed. Serve the chicken legs with the curry decorating as desired.
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