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Place the drumsticks side by side in a gratin dish.
Marinade: wash limes with hot water, dry and rub off the skins.
Squeeze 2 limes. Cut unpeeled ginger into thin slices and chop garlic
finely.
Crush peppercorns, deseed and chop chillies.
Mix well the lime juice and peel, ginger, garlic, chilies, sherry, honey,
sesame oil, soy sauce and sherry and pour over the chicken legs. Cover
with plastic wrap and marinade at least 4 hours, preferably over night
in the refrigerator.
Preheat oven to 180 ° C and fry the drumsticks with the marinade about
70 minutes, turn it often.
Peel and dice the sweet potatoes. Cover them in a saucepan with water,
add 1 tsp. salt and boil until tender. Drain, add 4 tbsp. olive oil and
the juice of 1 lime and puree. Season with salt and pepper and fold in
parsley. |
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