Chicken with Olive Paste

Rinse chicken legs and rub dry. Run the stalk of a fork under the skin and carefully remove it from the meat. For the filling, peel the shallot. Pit olives. Coarsely chop pine nuts. Rinse parsley, pluck leaves. Peel garlic clove.

Chop all prepared ingredients in a blitz chopper, mix with the paradeis pulp and 1 tbsp oil. Season with salt and pepper.

Preheat the oven to 220 °C. Push the stuffing under the skin with the handle of a fork and spread it well evenly with your fingers from the outside.

Brush stuffed chicken drumsticks with remaining oil and place in ovenproof dish. Cook in oven at 200 °C for 30 minutes, turning once or twice to the other side.

Arrange the stuffed chicken legs on plates.

Serve with a salad (marinate lettuce and tomatoes with chives, vinegar and seed oil) and baguette.

Our tip: Always use fresh chives if possible!

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