Summary

Ingredients

• 12 chicken leg (s)
• 2 lemon (s)
• 5 sprigs thyme
• 3 clove (s) garlic
• 1 teaspoon black peppercorns
• 1 teaspoon paprika powder, noble sweet
• 40 ml sunflower oil
• 2 bell peppers, red and yellow
• 4 spring onion (s)
• 250 g cream cheese
• 100 g mountain cheese, rated
• 1 lime (s), juice it
• 2 sweet potato (s)

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Instructions

1. Wash the chicken drumsticks and pat dry. Rinse the lemons with hot water and rub the skin. Pluck the thyme leaves from the stems. Dice the garlic. Coarsely crush the peppercorns in a mortar. Put the chicken legs with paprika powder, sunflower oil, lemon zest, thyme, garlic and pepper in a freezer bag, close it tightly and mix everything well. Let marinate in the refrigerator for about 40 minutes.
2. In the meantime, wash the sweet potatoes and prick the toothpick several times. Cook in salted water for 25 to 30 minutes. Cut the peppers into cubes. Cut the spring onions into rings.
3. Halve the cooked sweet potatoes crosswise and hollow them out. Mix the sweet potato mixture, diced paprika, spring onions, cream cheese, mountain cheese and lime juice, season with salt and pepper and pour the mixture into the sweet potato shells.
4. Fry the chicken legs in a preheated oven at 175 ° C for about 35 minutes. Put the sweet potatoes in the oven 15 minutes before the end of the cooking time.
5. Serve the chicken drumsticks with the sweet potatoes.