Chicken Wings with Potato Salad
Ingredients
- Ingredients
- 350 grams waxy potatoes
- salt
- ½ Cucumber
- 3 sprigs parsley
- 2 garlic cloves
- 1 shallot
- 4 Tbsps olive oil
- 150 milliliters Red wine vinegar
- 250 milliliters Vegetable broth
- 1 bay leaf
- freshly ground peppers
- 4 Chicken wing
- 1 organic Lime (juied)
- 100 grams Shredded coconut
- ½ Lime (sliced)
- 4 mint
- 2 Tbsps acid Whipped cream
Preparation steps
Scrub potatoes and cook in boiling salted water for 20-25 minutes. Rinse and dry cucumber, peel and halve, scrape seeds and cut into small cubes. Rinse parsley, shake dry, pluck off leaves and chop finely. Peel garlic and chop finely. Peel shallot and chop finely. Heat 2 tablespoons of oil in a saucepan and saute garlic and shallot for about 1-2 minutes or until translucent. Deglaze pan with vinegar and add broth.
Add bay leaf and season with salt and pepper, simmer for 15-20 minutes on medium heat. Drain cooked potatoes, rinse in cold water and peel .Dice and toss with marinade. Let rest for about 20 minutes and add cucumber and parsley. Rinse chicken wings, pat dry, season with salt and pepper and drizzle with lime juice. Coat with shredded coconut.
Thread wings on wooden skewers, heat remaining oil in a pan and cook wings until golden on all sides. Place potato salad into jars and top with chicken wing skewers. Garnish with lime slices, mint and dollops of sour cream. Serve.
