Garlic and…. hazelnuts
The picture didnt turn out really well, but you get the idea. I combined garlic and hazelnuts in a crust on ovenroasted chickenlegs.
This is what you need for 2 persons:
2 chickenlegs of a free ranging chicken, olive oil, 1 onion, 100 gr. hazelnuts shelled, chopped, 2 cloves of garlic, 1 tbsp paprika doux powder, 1 teaspoon runny honey, juice of half a lime, salt.
This is what you do:
Preheat oven 220 C. Rub the chickenlegs with oliveoil, put with a sliced clove of garlic in ovenproof dish in oven for approx 15 minutes, depends a bit on the size of the chicken. Lower the heat to 180 C.
In the meantime: put the hazelnuts, crushed clove of garlic, sweet paprika powder, honey, limejuice, salt in a bowl. Stir and add enough olive oil to make a sticky paste.
Cut the onion in quarters. Approx. 15 minutes before the chicken is done take out the dish and add the onions. Press the sticky mix as a crust on the chickenlegs and put the dish back into the oven. When it starts smelling good and the crust has a nice colour: serve it forth.
It should have been rice and a salad for a sidedish, but… I was at a SEO-course (http://www.isopeda.nl/
) all afternoon and just had time for this.
What I should do next time: chop the nuts a bit more. And look up the original recipe in the Essen & Trinken from way back when. http://www.essen-und-trinken.de/
If I remember well, this crust also goes very well with avocado, one could then add some creamcheese. Just halve the avocado, remove the kernel, keep on the jacket, spread the mix and put it in the oven for approx 10-15 minutes. Forget about the onion.
Of course, this idea of pairing garlic with something pretty odd isnt my idea. Its a post from Habeasbrulee, a challenge to all daring cooks: