John Myers
Beggar Chicken Leg Cooked in Salt Dough and Grilled Tomato (Oliver Pocher)
The perfect beggar chicken leg cooked in salt dough and grilled tomato (oliver pocher) recipe with a picture and simple step-by-step instructions.
- 3 Pc. Chicken legs
- 1 tbsp Soy sauce
- 1 tbsp Panch Phoron
- 1 tbsp Sweet paprika
- 4 Pc. Dried tomatoes
- 4 cl Olive oil
- 9 Pc. Pickled vine leaves, watered
- 1 kg Flour
- 500 g Salt
- 500 ml Water
- 4 Pc. Oxheart tomato
- 0,5 Pc. Onion red
- 1 Pc. Clove of garlic
- 2 Sch. Parma ham
- 2 tbsp Basil leaves
- 1 tbsp Pine nuts
- 3 tbsp White balsamic vinegar
- 3 tbsp Panko
- 50 g Capers
- 1 hand Plucked parsley
- 1 tbsp Soy sauce
- 5 tbsp Olive oil
- 1 tbsp Pine nuts
- 1 tsp Grated Parmesan
- 2 Pc. Garlic cloves
- 1 tbsp Basil cress
- Rub the chicken drumsticks with soy sauce, panch phoron, paprika powder, sun-dried tomatoes and olive oil. Make salt dough. Wrap the chicken legs in grape leaves first, then in salt dough. Place in the hot embers for 15 minutes.
- Cut the tomatoes and hollow them out. Cook the inside on the platter, along with the coarsely chopped red onions and garlic. Grill the Parma ham and chop it together with the basil, season with vinegar and thicken with panko. Pour the mixture into the tomato and cook in the kettle grill for about 15 minutes.
- Mix the capers, parsley, pine nuts, Parmesan, garlic, soy sauce and olive oil and season to taste.
- Place the chicken with a sawn-up salt dough crust and vinaigrette on a wooden board, sprinkle with a little basil cress. Serve the stuffed ox heart tomato a part on a plate.
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