spicy recipes for Babette de Rozières

spicy recipes for Babette de Rozières

The famous chef Babette de Rozières entertained the guests of Anne-Elisabeth Lemoine for a long time in C for you, while entering politics (she became regional advisor to Île-de-France in 2015). A journey to which must be added many other TV shows and adventures in catering, all since the late 1970s. Tireless chef, she will launch this January 28, 2022 her show of Foreign gastronomy and cuisines of the world. This year, Guyana is the guest of honor and the show has as its theme spices. To whet our appetite, Babette and Rozieres offers us a spicy recipe that invites you to travel, crunchy chicken flocks with spices, extracted from Simply Babette, eat without depriving yourself and without gaining weightbook published by Orphie Editions.

Crispy chicken sticks with five spices

SO EASY. For 4 people. Preparation: 30 min. Marinade: 1 night. Cooking: 35 min.

  • 800 gr flock of chicken with a lot of meat
  • 1 C. peanut oil
  • 1 clove of garlic
  • 2 thyme branches
  • 1 branch of parsley with flat leaves
  • 2 branches of cilantro
  • 4 cive feet
  • 1/2 west indian pepper
  • 1 minced ginger
  • 1 C. sugar cane
  • 1 pinch of cumin
  • 1 pinch with 4 spices
  • 2 onions
  • 1 bowl of dog sauce
  • Salt
  • pepper

The day before, coat the chicken pieces with 1 pinch of salt, pepper, 4 spices, cumin, 1 clove of garlic, 2 tbsp. vinegar and wine and 2 tbsp. oily soup.

The next day we preheat the oven to 180 ° C. In a saucepan pour the oil. When hot, add the sugar which caramelizes immediately. Immediately toss the chicken sticks in the caramel, stir immediately and moisten slightly at the same time so that the sticks caramelize immediately. Stir well.

Add the previously minced herbs, as well as thyme, garlic, onions, ginger and chili peppers. Cover with water and cook covered for 15 minutes. Drain the sticks, place in an empty ovenproof container and then cover with “dog sauce”, consisting of crushed garlic and West Indian pepper, salt, chickpeas and parsley.

Bake for 10 minutes and serve crispy and hot on a bed of raw vegetables or as an appetizer to accompany an aperitif.

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