Chili-Marinated Drumsticks with Parmesan Potatoes - Chilimarinerade kycklingben med parmesanpotatis

CHILI-MARINATED DRUMSTICKS

WITH PARMESAN POTATOES

Chilimarinerade kycklingben med parmesanpotatis

You can make the dip sauce in advance and store cool until serving.

Serves 4

1 lb 15 oz chicken drumsticks

1 lb 15 oz boiled new potatoes

10.6 oz cherry tomatoes,

different colors

2 tablespoons olive oil

1 teaspoon salt

some black pepper

2 tablespoons finely chopped parsley

0.6 cup grated Parmesan cheese

Marinade:

0.2 cup sweet chili sauce

0.2 cup chili sauce

3 tablespoons rapeseed oil

1½ tablespoons Chinese soy sauce

Bean dip:

1.7 oz butter

1 can beans, Cannellini type, 

approx 14 oz

approx 2 tablespoons creme fraiche

3 tablespoons finely chopped

green herbs of your choice

2 tablespoons grated Parmesan cheese

2 teaspoons fresh lemon juice

1 teaspoon salt

some black pepper

Topping:

5.3 oz sugarsnaps

Decoration:

lemon zest

green herbs

Preheat oven to 392F.

Trim the drumsticks. Mix the ingredients for the marinade and leave the drumsticks in for at least 30 minutes. Take them up and drain. Place the drumsticks in a paper-lined roasting pan and cook in the lower part of the oven for about 25 minutes. Take them out.

Spread out the potatoes between the drumsticks in the pan and lightly crush each with a fork. Spread out the tomatoes. Drizzle with oil and add salt and pepper. Chop the parsley and sprinkle it over the surface together with grated cheese. Continue cooking just below the middle of the oven for 10 to 15 minutes.

Bean dip:

Brown the butter by melting it in a saucepan over medium heat until light Brown. Remove from heat, set aside and cool slightly. Rinse the beans carefully and drain. Mix until smooth together with creme fraiche and herbs. Gently add the butter in a fine stream while mixing continuously. Only use the clear butter. Add Parmesan, lemon juice, salt and pepper.

Trim the sugarsnaps and boil in lightly salted water. Pour off the water, take out the roasting pan and top with the boiled sugarsnaps. Decorate with lemon zest and herbs and serve with the bean dip.

Enjoy!

Bella