Oven asparagus with chicken legs
50 mins
50 mins
Ingredients
- 2 TEASPOONS Coriander seed
- 8 Chicken drumsticks (approx. 100 g each)
- 3 TABLESPOONS Olive oil
- 7-10 Tbsp salt, pepper
- 500 g Sweet potatoes
- 800 g white asparagus
- 7-10 Tbsp Sugar
- 200 ml Poultry stock
- 2 Limes
- 1 collar Coriander
- 7-10 Tbsp dried chili flakes
Directions
- 1
Crush the coriander roughly. Mix chicken legs in a bowl with coriander and 1 tablespoon of oil. Season with salt and pepper. Roast the chicken legs in a hot oven at 200 degrees (convection oven not recommended) on a baking tray on the middle shelf for 20 minutes.
- 2
Peel the sweet potatoes and asparagus. Cut off the asparagus ends, cut the stems in half crosswise. Cut sweet potatoes in half lengthwise, cut into 2 cm thick slices. Heat 1 tablespoon of oil. Brown the potatoes briefly, salt and pepper them.
- 3
Mix the asparagus with 1 tablespoon of oil, salt, pepper and 1 pinch of sugar. Boil up the chicken stock.
- 4
Spread the sweet potatoes and asparagus between the chicken legs. Add the chicken stock. Cook for another 15-20 minutes on the middle rack.
- 5
Cut the lime into slices. Pluck coriander leaves from stalks. Sprinkle asparagus, chicken and sweet potatoes with chilli flakes and coriander. Serve with slices of lime.
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