Gevulde kippenboutjes met fruitspies

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Kook 8 kleine kippenpootjes of drumsticks 10 minuten in kippenbouillon van
een tablet en laat ze in de bouillon afkoelen.
Snijd ze over het bot als envelop open, leg ze open, vul de bol met een
stevig gekneed mengsel van 200 gr kipgehakt, 1 geraspt sjalotje, 1
theelepel kerriepoeder en 2 eetlepels gemalen kokos en leg het stukje
kippenvlees er weer over.
Bestrijk de kippenboutjes met honing en olie en rooster ze in 15-20
minuten rondom goudbruin en gaar.
Rooster spiesen van ananasstukjes, banaanstukjes en perzikpartjes kort en
Bestrooi die direct met geraspte kokos.
Serveer met een geroosterd pitabroodje, koude kerriesaus (flesje) en
Salsa
de la Casa (van Calvé).

 

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