Lime chicken with yoghurt dip

Name: Lime chicken with yoghurt dip
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 untreated limes; 3 TABLESPOONS oil, pepper; 1 TABLESPOON Herbs of Provence; 4 (250 g each) Chicken legs; 250 g shallots, salt; 200 ml Chicken broth; 1-2 Garlic cloves; 300 g Whole milk yoghurt; 1-2 TEASPOONS Maple syrup or honey

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 untreated limes
3 TABLESPOONS oil, pepper
1 TABLESPOON Herbs of Provence
4 (250 g each) Chicken legs
250 g shallots, salt
200 ml Chicken broth
1-2 Garlic cloves
300 g Whole milk yoghurt
1-2 TEASPOONS Maple syrup or honey

Directions

1
Wash the limes in hot water and dry them. Grate the peel of 2 fruits and squeeze the juice. Mix half each with oil, pepper and herbs. Wash chicken legs, dab dry and cut in the joint. Brush with marinade, let stand for 30 minutes
2
Peel and quarter the shallots. Spread the shallots with the legs on the fat pan, salt. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 40-45 minutes, turning once in between
3
Cut the remaining limes into slices and add them after about 20 minutes. Pour in hot stock
4
Peel the garlic and press through. Mix with yoghurt, rest of lime juice and peel. Season with salt, pepper and syrup
5
Season shallots and stock with salt and pepper. Arrange everything with lime-yoghurt dip. Tastes good with baguette or rice