Galinha à Gabrielle com purê de batata-doce (Gabrielle's rosemary chicken)

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Halve the lime and squeeze it. Peel garlic and chop finely. Wash the rosemary and dab dry. Pluck needles and chop finely.

2. 2

   Wash the legs and pat dry. Cut the skin on the underside and remove the meat with your fingers. Cut the legs into upper and lower legs with a sharp knife or poultry shears.

3. 3

   Put chicken pieces in a bowl. Mix with lime juice, garlic, rosemary and 1⁄4 TL pepper. Leave covered in the fridge for about 1 hour.

4. 4

   Onions peel and chop finely. Heat the oil in a frying pan or casserole. Fry the onions until they are dark brown, almost burnt. Melt 2 tablespoons of butter in it. Add chicken legs immediately and fry well all around.

5. 5

   Season with salt. Add the rest of the marinade or a few tablespoons of water. Cover and braise for about 40 minutes, turning the chicken parts halfway through the cooking time and possibly adding some more water.

6. 6

   In the meantime, peel, wash and coarsely dice the sweet potatoes for the puree. Cover and cook in salted water for about 30 minutes. Drain and add 4 tablespoons of butter. Mash with a potato masher until puree.

7. 7

   Season to taste with salt and pepper. Arrange chicken with onion sauce and sweet potato puree.

Nutrition Facts

KCAL
670 kcal

CARBS
68 g

FATS
28 g

PROTEINS
32 g