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 een envelop open, leg ze open en vul de bol met
een stevig gekneed mengsel van 200 gr kipgehakt, 1 geraspt sjalotje, 1
theelepel kerriepoeder en 2 eetlepels gemalen kokos.
Leg het stukje kippenvlees er weer over.
Bestrijk de kippenboutjes met honing en olie en rooster ze rondom
goudbruin en in 15-20 minuten gaar.
Laat spiesen met ananasstukjes, banaanstukjes en perzikpartjes kort
roosteren en bestrooi ze direct met geraspte kokos.
Serveer er geroosterde pitabroodjes, koude kerriesaus en Salsa de la Casa
(Calvé) bij.