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Chicken drumsticks with vegetable rösti and mango chutney
Browned drumsticks with carrot-parsnip cakes, mango chutney and romaine.
90 min approx.2 servingsFresh mango
Photo: ClausIngredients
- 4 chicken drumsticks
- 3 tablespoons canola oil, plus extra for frying the cakes
- Salt and pepper
- 1 peeled mango
- 1 seeded red chili
- 1 garlic clove
- Juice of 1 lime, divided
- 2 teaspoons Tabasco-style hot sauce
- 2 tablespoons white balsamic vinegar
- 2 teaspoons sambal oelek
- 3 teaspoons raw sugar, divided
- 2 tablespoons herb olive oil, plus 1 for salad
- 4 small carrots
- 2 parsnips
- 1 onion
- 1 tablespoon spelt flour
- 1 egg
- 1 small romaine lettuce
- 2 cape gooseberries, optional garnish
Method
- Blend mango, chili, garlic, half the lime juice, both hot sauces, vinegar, 1 teaspoon sugar and 2 tablespoons herb oil. Season and refrigerate.
- Finely shred carrots, parsnips and onion. Combine with flour, egg, salt and pepper.
- Pat chicken dry without washing it. Season and brown in the canola oil; continue over moderate heat, turning, until the thickest part reaches 165 °F / 74 °C away from bone.
- Shape four vegetable cakes. Shallow-fry until golden on both sides and cooked through.
- Slice romaine and dress with the remaining lime juice, 2 teaspoons sugar, 1 tablespoon herb oil and salt.
- Serve two drumsticks and two cakes per person. Put chutney in small glasses with salad on top or alongside; add optional cape gooseberries.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: Koch-Wiki contributors
Adaptation and translation under CC BY-SA 3.0