Methods
Remove the skin of the chicken with the knife and carve the meat with small cuts for easy cooking. Then marinate in olive oil and lime juice for about 40 minutes.
Meanwhile prepare the breading: mix together panko, paprika, curry, half of the chopped cashews, salt and pepper. In a non stick pan with high sides, heat the Organic Datterini Passata with ginger “Il sano” with a clove of garlic, salt and cook for about 10 minutes.
Drain the chicken from the
marinade and bread it well on all sides, at this point fry in hot oil at a temperature of 170° and drain once golden, absorbing the oil in excess on paper straw. Complete to cook the chicken in the Datterini sauce for about 15 minutes, taking care to turn occasionally. Serve the chicken lying on the Datterini ginger sauce and garnishwithcashewnuts.
Meanwhile prepare the breading: mix together panko, paprika, curry, half of the chopped cashews, salt and pepper. In a non stick pan with high sides, heat the Organic Datterini Passata with ginger “Il sano” with a clove of garlic, salt and cook for about 10 minutes.
Drain the chicken from the
marinade and bread it well on all sides, at this point fry in hot oil at a temperature of 170° and drain once golden, absorbing the oil in excess on paper straw. Complete to cook the chicken in the Datterini sauce for about 15 minutes, taking care to turn occasionally. Serve the chicken lying on the Datterini ginger sauce and garnishwithcashewnuts.
Ingredients
4 chicken drumsticks with thighs
350 g of Organic Datterini Passata with ginger “Il sano”
50 g of shelled cashew nuts
100 g Panko (oriental bread crumb)
1?2 teaspoon sweet paprika
1?2 teaspoon of curry
1 clove garlic
2 limes
Seed oil for frying
Extra virgin olive oil
Salt and pepper
350 g of Organic Datterini Passata with ginger “Il sano”
50 g of shelled cashew nuts
100 g Panko (oriental bread crumb)
1?2 teaspoon sweet paprika
1?2 teaspoon of curry
1 clove garlic
2 limes
Seed oil for frying
Extra virgin olive oil
Salt and pepper
