Chicken Wings on Leek and Coconut Cream Beet

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 0.75 kg ¾ chicken wings, frozen, hot or mildly seasoned
  • 1 kg leek
  • 40 g butter
  • 1 tablespoon vegetable stock, instant organic
  • 1 can coconut milk, creamy 400 ml
  • 1 pinch (s) sugar
  • nutmeg
  • 2 tablespoon, leveled cornstarch
Chicken Wings on Leek and Coconut Cream Beet
Chicken Wings on Leek and Coconut Cream Beet

Instructions

  1. Wash the leek well, cut into 1cm wide rings or strips, put in a saucepan, add the butter and steam. Top up with coconut milk, season with vegetable stock, round off with sugar and thicken with the cornstarch.
  2. Cook the chicken wings in a convection oven at 200 degrees for about 20 minutes and arrange on a plate.

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