Crispy Chocolate chicken with pumpkin mix

Mix the barbeque paste and rub into the chicken.
Put everything in the baking dish and mix around. Top with the chicken with the skin up.
Roast about 35 minutes in the oven at 200 C until the skin is crispy and the juices are clear when you stick in the chicken. Stir in the vegetables halfway through.
Time required - 15 minutes of preparation and 35 minutes in the oven.
Serves 2 persons

4 fresh chicken parts
200g pumpkin (Valenciano) cut into 2 cm pieces
6 mushrooms cut into quarters
3 pcs wedged tomatoes
2 tbsp rapeseed oil
3 tablespoons wine vinegar Doktorenhof
3 tbsp sunflower
Herbal salt

Barbeque Paste
1 tbsp tomato purée
1 tablespoon dried French tarragon
1 tablespoon coarse, sweet and hot mustard
2 tbsp rapeseed oil
1 crushed clove of garlic
1-2 teaspoons of herb salt
1 tablespoon finely chopped dark chocolate with 60% cocoa content

The recipe is from:
Minas Chokladstudio
Tostebergavägen 766
[email protected]

Production & Processing 
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