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Produit La Main Noire : Sticky Chai
Preparation time : 1h30 (not including time to marinate the chicken)
Quantity : 2 persons
INGREDIENTS
- 2 Chicken Legs
- 50g Sticky Chai
- 2 shallots
- 2 garlic cloves
- Thyme and coriander
- 1 big sweet potato
- 200ml coconut cream
- Dried coconut chips
METHOD
Chicken
- Marinate the chicken with a touch of olive oil and the sticky chai, cover and put in the fridge for 4 hours
- Chop shallots, garlic and coriander
- Once the chicken is finished marinating, remove the sticky chai and put both aside
- Season the chicken legs and then colour both sides in a hot pan with a touch of vegetable oil
- Add a spoon of butter and spoon the liquid butter over the chicken to add to coloration
- Add the shallots, garlic, thyme and coriander and let sweat out for 2 minutes
- Add enough water to almost cover the chicken and then add the coconut cream
- Let cook for 45 minutes on a medium flame or at 180 degrees in the oven
- Take out the chicken and filter the cooking liquid
- Reduce liquid until a saucy texture and then add sticky chai, let infuse 5 minutes and then filter again
Sweet Potato
- Peel and chop into cubes
- Cook on a high heat with butter and salt for 5 minutes and then add a touch of coconut cream and water to cover
- Let cook without a cover on a high heat until tender
- Remove sweet potato from the pot and put in a bowl, using the cooking liquid, work with a fork, adding enough liquid for your desired texture
- Add chopped herbs