Vanilla chicken drumsticks
4-6 chicken legs (or drumsticks)
2 vanilla pods
1/3 teaspoon Piment d’Espelette
1 teaspoon of turmeric
4-6 grains allspice
10-12 black or white peppercorns
1-2 tablespoons honey
Butter and oil
Salt and ground black pepper
1 dose of saffron
1 kg of potatoes
Salt and pepper
10-15 g of butter
Rinse the chicken legs under cold running water and place them in a ceramic ovenproof dish of appropriate size. Rub each leg with turmeric, salt and pepper. Then drizzle with oil and honey to taste and sprinkle with Espelette pepper. Put the other ingredients around the meat, splitting the vanilla pod and scraping out the flesh over the chicken (leave the pods in the dish). Pour over hot water, just enough to cover the chicken legs. Fix a knob of butter on each drum-stick.
Bake at 200°C, basting regularly the meat with broth. Halfway through cooking, turn the drum-sticks to brown them on 2 sides. Check with a fork if cooking is good. It must slip easily into the flesh when the meat is well cooked through.
Meanwhile, make the potato mash. Brush well the potatoes and boil in salted water without peeling them. When cooked, drain, remove the skin and mash into a puree. Flavor with butter, salt, pepper and coconut milk, adding as much milk as needed to make a juicy, but thick enough puree.
Serve the chicken drum-sticks hot garnished with a spiral of puree. By cons, you can use the chicken broth to make rice in the oven, adding some more water.