1 cup of raw pecans 1/4 cup of extra virgin olive oil
5 tablespoons of butter
3 tablespoons of white passionfruit seeds
8 chicken legs and thighs salt and black pepper to taste
1 cup of raw pecans 1/4 cup of extra virgin olive oil
5 tablespoons of butter
3 tablespoons of white passionfruit seeds
8 chicken legs and thighs salt and black pepper to taste
Remove the breast and thighs from the chicken
Soak the passionfruit seeds in half a cup of water for 30 minutes. Reserve
Pound the pecans and toast them lightly in a skillet over high heat
Transfer to a bowl
In the same skillet, melt the butter until it darkens slightly
Reduce the heat, combine the passionfruit seeds with one-quarter of the reserved liquid, the toasted pecans, salt, and black pepper, and mix well
Remove from the heat and reserve
Brush the chicken pieces with oil and grill them over high heat for 20 minutes or until golden brown
Season with salt and black pepper
Reheat the sauce and serve it with the chicken.
