- Prep: 4 hours
- Cook: 3 hours
- Yield: 4 servings
Ingredients
4 chicken legs
500 gm butter
300 gm goat cheese
1 avocado, ripe
100 gm sour cream
100 gm cilantro
1 chilli
20 ml lemon juice
100 ml olive oil
1 carrot, sliced
Directions
1. Wash the legs in running water. Rinse well and pat dry.
2. Season the meat with salt and herbs. Submerge the legs in any fat medium.
3. Cook at 850°C for 3 hours. Allow it to cool.
4. Clean the meat off the bone. Fill it with goat cheese mixture.
5. Crumb well using the ”FEB” method i.e. flour-egg- breadcrumbs (panko).
6. Place avocado, olive oil, chilli, coriander, lemon juice and sour cream fitted in a food processor fixed with the steel blade.
7. Pulse until it forms a fine puree. Pass through a sieve.
8. Deep fry the crumbed chicken to golden brown.
9. Serve it with freshly made avocado mousse and carrot slaw.
