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Dana Giadrosich Pryor
Puffed sweet potato with chicken drumsticks
Seasoned chicken drumsticks from the oven with fried courgette, bell pepper and puffed sweet potato.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Clean the potatoes and halve them unpeeled in length. Place each half on a piece of aluminum foil and fold the foil closed.
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Mix the honey with the Indian herbs and scoop the chicken drumsticks.
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Divide the potato, chicken drumsticks and unpeeled garlic cloves over a griddle covered with parchment paper and grill in the middle of the oven for about 35 minutes.
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Spoon the chicken halfway and take the garlic halfway out of the oven. Allow to cool slightly.
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Meanwhile, wash and cut the courgettes into pieces of 1½ cm. Wash the peppers, remove the stalk and seeds and cut the flesh into pieces of 1½ cm.
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Heat the oil in a large frying pan and fry the vegetables with Indian spices and salt in 10 min. On medium heat. Change regularly.
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Meanwhile cut the fresh mint fine. Remove the skin from the puffed garlic and fine. Mix the garlic, fresh mint and ricotta and season with pepper.
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Remove the potatoes from the oven, carefully remove the foil from the potatoes and spread them over the plates.
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Divide the garlic ricotta over it and serve the grilled vegetables and chicken drumsticks.
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Nutrition
600Calories
Sodium10% DV240mg
Fat42% DV27g
Protein76% DV38g
Carbs16% DV49g
Fiber20% DV5g
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