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Food traditionnel

Coquelet laqué & courges rôties

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Sharz6 PERS. 6 Coquelets6 tbsp Maple syrup1 Pumpkin1 Sweet potato1 Pumpkin2 Garlic cloves1 Butternut squash1 Lime3 tbsp Olive oil2 tbsp Sunflower oil3 tbsp Old-fashioned mustard 2 tbsp Balsamic vinegar 1 bunch Coriander 25 g Raisins 3 pinches Paprika 4 pinches Fleur de sel Fine salt Black pepper

PREPARATION: Preparation Cooking 2 h 10 min 1. Preheat the oven to 180 ° C. Wash the vegetables and pat them dry. Cut the pumpkin, pumpkin and butternut in half, then seed them with a spoon. Peel the sweet potato. Slice the vegetables thinly on a mandolin. Peel the garlic. On the baking sheet, pour the sunflower oil, vegetable petals, garlic, sprinkle with spices and paprika and mix. Bake for 40 minutes, turning them from time to time with a wooden spoon. 2. Rinse, dry and chop the coriander.

In a bowl, combine the olive oil and lemon juice. Salt and pepper the inside of the cockerels, slide in 3/4 of the cilantro. Place them in the oven dish and sprinkle them with the marinade. Film them. Let them marinate for 1 hour in the fridge, turning them regularly.

3. Increase the oven temperature to 200 ° C. Remove the film, put the cockerels in the oven for 20 minutes, basting them regularly with the marinade. Scatter the small grapes all around the poultry.

4. In a bowl, combine the maple syrup, grain mustard, remaining cilantro and vinegar. Once the cockerels are cooked, take them out of the oven and brush them with the mixture. Bake them for 15 minutes, brushing them at least 2 more times with the syrup mixture. Take them out.

5. Lower the oven to 180 ° C. Heat the vegetables a little then present the cockerels surrounded by the vegetables sprinkled with fleur de sel and lightly peppered. Treat yourself !

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