Chicken Lollipops with Eggplant Puree
Pane-Bistecca
Chicken lollipops are chicken legs that are shaped to look like lollipops. My chicken lollipops with eggplant puree are actually very simple and are suitable for the oven as well as on the grill.
You can also serve other dips with them, for example the Mango Dip, or the Aji-Verde Sauce, the Lime Sour Cream Sauce is also recommended, or even a Hummus.
You can also serve other dips with them, for example the Mango Dip, or the Aji-Verde Sauce, the Lime Sour Cream Sauce is also recommended, or even a Hummus.
Ingredients
16 Chicken Lollipops (here you can see how to make them)
1 tbsp Cumin
2 Garlic cloves, finely chopped
1 small Onion, finely chopped
1/2 tsp Cinnamon
1 Lemon, the juice
4 broken Cardamom, the seeds
Chili Flakes
5 tbsp Olive Oil
Salt and Pepper
a Pinch Saffron strings
3 medium size Eggplants
Olive Oil
5 Garlic cloves
1 tsp Chili Flakes
2 tbsp Sour Cream
¼ Bunch Parsley, chopped
½ Lemon, the juice
Salt and Pepper
50 ml Olive Oil
Marinade:
Eggplant Puree:
Instructions
1
Step 1
Mix the marinade ingredients together and marinate the chicken legs in it for at least 4 hours.
2
Step 2
For the eggplant puree, cut the eggplants in half and place on a baking tray, drizzle with a little olive oil and roast in the oven at 180°C for 40 minutes.
3
Step 3
Leave to cool slightly, then put the flesh of the eggplants in a blender. Add all the other ingredients and puree everything together. Store in the fridge until needed.
4
Step 4
Meanwhile, place the chicken lollipops on a grill tray and roast in the oven at 200°C for 30 minutes (depending on their size, they may need longer), turning once.
Notes
Serve together as a snack, or with white rice as a main course.
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