TOMATO PUREE WITH CRISPY CHICKEN LEGS

#1

meat

main course

medium

Klaus Breinig

INGREDIENTS FOR 4 PERSONS

2 boneless chicken legs with skin
Mediterranean spice rub
1 small zucchini, cut into cubes
200 g small tomatoes, halved
400 g potatoes, cooked and chopped
1 bunch of wild garlic, cut into small pieces
1 shallot, finely chopped
3 tbsp TOMAMI # 1
2 tbsp sour cream
Salt and pepper

INSTRUCTIONS

Rub the chicken on the meat side with TOMAMI and season with the spice rub. Set the grill or oven to 180° C. Cook the chicken legs in the indirect area for about 15 minutes. Then take them out and allow to cool down for about 10 minutes.

Pierce the skin side with the tip of a knife and brush with a little oil or butter. Now grill the chicken on direct heat or in a pan on the skin side until crispy. Sauté the zucchini, onions and tomatoes in a pan. Then pour over TOMAMI and heat everything well. Add the potatoes, wild garlic and the sour cream. Puree everything with a masher and season with salt and pepper.

Finally, arrange everything on the plate.

Preparation time: approx. 45 minutes

A recipe by Klaus Breinig